MY FIRST YEAR AT FIBS IN HONG KONG 

Philipp Kha portrait photo square

Hello, I am Philipp Kha.

I started my apprenticeship at Schneider in August 2014 and successfully completed it in July 2017. During my studies in Shanghai, I had the opportunity to gain my first experience abroad. In August 2020, I returned to Schneider Basel and am now looking forward to my new challenge at FIBS in Hong Kong. I will be happy to share my impressions and experiences with you here on the blog.

MY FIRST YEAR AT FIBS IN HONG KONG 

Hello, I am Philipp Kha.

I started my apprenticeship at Schneider in August 2014 and successfully completed it in July 2017. During my studies in Shanghai, I had the opportunity to gain my first experience abroad. In August 2020, I returned to Schneider Basel and am now looking forward to my new challenge at FIBS in Hong Kong. I will be happy to share my impressions and experiences with you here on the blog.

One year ago, I had my first day at work in Hong Kong. I can still remember very well how I felt back then: I started my day full of enthusiasm, but also with a great deal of respect. Now it’s been a year since that start and I ask myself: “How do I feel?”

In this one year, I have learnt a lot of new things. I built up a network and was able to travel to different places. Things didn’t always go as planned, but that’s also part of the daily routine and you learn from these experiences. I now feel very much at home here in Hong Kong and can help the company move forward.

A lot has happened since my last post. A few weeks ago, I was able to visit our warehouse with Roy Chan (Air Freight Department Manager) and see how an air freight pallet is loaded. The boxes are all loaded onto the pallet by hand, measured and then secured with a net. One side is higher because the shape of the aeroplane is round. Here are a few pictures:

Hong Kong – Mailand Malpensa
320 Kartons. 3666.00 KG
Q7 PMC Palette 243cm x 317cm x 300 cm

I am currently working with a new customer who regularly imports Swiss chocolate and spirits from Switzerland. I am working closely with my former colleagues in Basel and Zurich on this. The challenge with this transport is to ensure that the chocolate remains intact during transport and that we import the spirits correctly, because in Hong Kong there is a 100% duty on alcoholic beverages over 30% vol. and an import licence is also required, which we are allowed to borrow from a wine shop.

I am also active in the Swiss community and recently became a committee member of the Swiss Association in Hong Kong.

Share this post