01
Wide-body & private jet
From a light jet to a full 777, one caterer, one standard
Aviation catering — El Atteuf, Algeria
Airline catering, VIP flight catering and private jet catering — El Atteuf (DAUG / GHA)
GHA (IATA) · DAUG (ICAO)
Wide-body reference code holds at El Atteuf, which means the ramp here is built for large-cabin uplift rather than adapted to it. AERO GOURMET runs inflight catering and in-flight catering off one ops desk at this field, with a second inflight catering line held for ad hoc and charter demand, boarded by hi-loader to galley height with the tray sets sealed before they leave the kitchen.
3,100 m
Longest runway
Wide-body
Largest aircraft handled
2
Runways
02
VIP at any volume
8 First covers or 400 passengers across three cabins, same execution
03
24/7 order desk
Ad hoc, AOG and same-day uplift answered around the clock
04
Multi-leg coordination
One loading sheet, every leg of your rotation
On the apron — El Atteuf
Inflight catering loaded to galley height at El Atteuf airport
Everything below is what we measure at this station — distances, windows, who signs what.
Airport catering order window at El Atteuf, Algeria
Aircraft catering handover at the galley door, El Atteuf airport
Wide-body reference code at El Atteuf sets the scale the loading window is built around, and every uplift is timed against it rather than guessed. Ramp access is held on our own clearance, not arranged case by case, so the catering uplift moves from the sealed cart to the galley door on a schedule the ops desk can plan a rotation against. Nothing on the apron waits on a delivery that has not already been cleared.
Between our kitchen and the stand at El Atteuf sit screening, apron traffic and the escort that clears a cart onto wide-body pavement, and none of it is left to be worked out on the day. We plan the catering uplift against the worst of that sequence rather than the average of it, because a wide-body rotation has no slack once boarding starts. Chain of custody runs from the seal at the kitchen to the signature at the galley: a temperature log is closed at both ends, and galley catering only clears the door once that log matches. The same discipline applies whether the aircraft is on a scheduled turn or holding for a delegation, because the ramp at GHA does not distinguish between the two once the cart is moving.
One seal, one signature, one route from our kitchen to the galley door.
Flight kitchen and crew meals for El Atteuf, Algeria
Cleared crews behind government flight catering at El Atteuf (GHA)
Wide-body reference code at El Atteuf is what the kitchen behind it is built to match, running hot production, pastry, a cold larder and a protocol cell under one roof rather than splitting the work across sites. Airport catering at GHA is planned from that single facility, with airport catering at El Atteuf covering the full width of a wide-body rotation from crew trays to a head-of-state cabin. The flight kitchen at GHA holds its output to a HACCP standard and keeps the cold chain unbroken from sealing to handover, whatever the mission on the stand.
Wide-body reference code at El Atteuf means the crews working a rotation here are cleared for the largest cabins this field takes, not assembled per booking. Government flight catering runs through the same named team every time, security clearance on file, each member on the access list and trained to royal household standards before a delegation ever lands. That team carries the paperwork as well as the trays: chain of custody documents travel with the sealed uplift from the kitchen to the aircraft, and the signature at handover closes the same file the desk opened at sealing.
VIP flight catering menus for El Atteuf departures
VVIP catering to a written specification at El Atteuf, Algeria
Inflight catering at El Atteuf is written to the cabin it boards and the mission it flies, not produced from one fixed list. A VIP flight menu for a head-of-state movement is set against a different brief than a charter flight menu carrying a group rotation, though both draw on the same kitchen and the same standard. Algeria's produce runs through the specification in general terms, dairy, orchard fruit and fresh fish worked into the seasonal plan rather than named as a dish. Every allergen, halal, kosher and medical set is documented per passenger and per cabin before the tray leaves the kitchen, so the galley receives a load that already matches the manifest.
First & VVIP cabins
First and VVIP cabins at El Atteuf take VIP flight catering plated to a written specification, with caviar and à-la-carte service available on request rather than fixed to a single format. The presentation is filed against the standing order for GHA, so a repeat rotation boards to the same brief each time.
Business cabins
Business cabins at DAUG run on multi-choice hot service built to cabin specification, formats sized to the galley fitted to the aircraft on stand. Crew meals and cabin crew meals travel in the same load, with pilot meals boxed separately to the roster and tray sets and passenger meal boxes staged together for a fast turn.
Protocol & dietary
Protocol and dietary work at DAUG covers household, religious and medical requirements documented per passenger, with halal and kosher sets produced on a separate line before sealing. The full range of IATA special meal codes is available, and inflight catering built to those codes is boxed and labelled before it ever reaches the cart.
The three books
01
Royal & Government Flights
Royal households · government · state operations
- Plated service · First to main cabin
- Protocol handling · security clearance
02
Charter & Commercial
Charter · ACMI · group · scheduled · ad hoc
- 400 passengers · one uplift
- HACCP cold chain, logged to the galley door
03
Private Jet
Business jet · VVIP charter · flight departments
- From 8 covers · plated forward
- Reheat sequence specified per dish
Compliance
Food safety and cold chain for aviation catering at El Atteuf
HACCP
HACCP cold chain
Produced in our own certified kitchens, temperature logged end to end.
Clearance
Cleared personnel
Security-cleared staff, badged airside vehicles, escorted where the stand requires it.
Custody
Sealed chain of custody
Carts sealed at the kitchen, seals verified and handovers signed at the aircraft.
Allergens
Documented allergen sets
Allergen, halal, kosher and medical requirements documented per uplift and per passenger.
Aircraft catering delivered airside at DAUG
Wide-body reference code at El Atteuf sets the traffic this station is built to take, and scheduled, charter and government movements all load against the same wide-body stands rather than a mix of smaller ones. That profile turns catering into a sequencing problem more than a volume one: a delegation adds a documentation step, a peak wave adds a capacity step, and a repeat charter rotation adds a repetition step the kitchen plans around in advance.
Aviation catering at El Atteuf runs from our own flight kitchen to the ramp under one route, with ground handling on the apron and airline catering at El Atteuf staged stand by stand rather than delivered to a single gate. Airport catering in El Atteuf is planned against the wide-body loading sheet, and in-flight catering at GHA moves by hi-loader to galley height so the cart never sits at the foot of the aircraft. Inflight catering at El Atteuf is timed to the same ramp access that governs every other movement on the field.
One coordinator carries a rotation from seal to signature, with sealed carts and a documented handover closing every load we put on a GHA stand.
Royal flight catering and scheduled uplifts at El Atteuf (GHA)
01
Government and state flight catering at GHA
The 3100 m runway at El Atteuf takes the aircraft a head of state movement typically flies, and government flight catering here is planned against that capability rather than adapted to a smaller field. Protocol is documented per passenger, staff are security-cleared, and the uplift is sealed before it leaves the kitchen for the stand.
Government & state flights →
02
Royal and VVIP flight catering at El Atteuf
A private airliner, BBJ, ACJ or wide-body VIP configuration, boards here against the 3100 m runway that clears it for the movement. Royal flight catering at El Atteuf holds household standards across repeat rotations, drawn from a written specification kept on file between visits, with halal and household dietary requirements available on request.
Royal & VVIP flights →
03
Charter and ACMI flight catering at DAUG
Across the 3100 m runway at El Atteuf, ACMI and wet-lease operators load the same wide-body stands a scheduled carrier uses. Charter flight catering here covers group movements and special missions with a full three-cabin uplift, and charter flight catering at DAUG is counted against the loading sheet and staged in the order the galleys are laid out.
Wide-body charter →
04
Airline and ad hoc catering at GHA
Wide-body reference code at El Atteuf lets carriers running this field as an outstation draw on the same kitchen a scheduled operator uses. Ad hoc airline catering here sits alongside outstation catering, diversion catering and technical stop catering off one duty roster, with AOG covered and crew meals in Algeria carried through a multi-leg rotation without a separate order.
Commercial airlines →
05
Private jet and FBO catering at El Atteuf
Wide-body reference code at El Atteuf sets a loading sequence built around large-cabin aircraft, so a business jet movement is worked into that same ramp plan rather than run apart from it. Private jet catering in Algeria reaches the FBOs on the field and the GA terminal through our dedicated branch, with FBO catering, business aviation catering and business jet catering held to the same cold chain and paperwork as an airline uplift.
Private jets →
Charter flight catering reviewed at El Atteuf, Algeria
Protocol teams on VVIP catering at DAUG / GHA
Government flight department
Royal household
Charter operator
Scheduled airline
“A short-notice movement brought us into El Atteuf (GHA/DAUG), so we needed reliable diverted flight catering. Confirmation was quick, the order stayed clear despite several updates, and delivery reached the aircraft on time. A dependable option for irregular operations. The final handover was simple and there was nothing for the crew to correct before departure.”
★★★★★Private jet operator
Vera — VIP Account Manager
“El Atteuf (GHA/DAUG) was an outstation for us, and we booked airline catering at small airports for the sector. The team confirmed everything clearly, handled the local coordination, and delivered the order ready for loading. Reliable and easy to manage from the ops desk. The order was complete on arrival and easy for us to check before closing the doors.”
★★★★★Charter operator
Martin — Charter Operations Manager
“For our flight at El Atteuf (GHA/DAUG), we needed a quick airline catering cost before confirming the order. They answered our questions without overcomplicating the process and kept the final cost aligned with the confirmation. Good option when you need a fast and transparent answer. That made the turnaround easier for both the flight crew and the team on the ground.”
★★★★★Scheduled airline
Carmen — Airport Services Manager
Outstation catering data for El Atteuf (DAUG / GHA)
| Datum | Value |
|---|---|
| Longest runway | 3,100 m |
| Runways | 2 |
| Aerodrome reference code | wide-body |
| ICAO | DAUG |
Business jet catering questions at El Atteuf
Technical stop catering questions at El Atteuf
What operations gets asked every week about El Atteuf.
Ask operations directly →Can you take a last-minute change to a specification at DAUG?
Lead time depends on the cabin count and the season, but last minute airline catering is worked through the same duty roster that covers ad hoc and diversion orders, so a change is confirmed against the loading sheet rather than left open. Tell the ops desk how far in advance the movement is confirmed and the kitchen will hold the window as tight as the rotation allows.
Given the FBOs on the field, do you deliver private jet catering at El Atteuf?
There is a dedicated branch that reaches every FBO and the GA terminal on the field, so FBO catering runs on the same cold chain and paperwork as an airline uplift rather than a separate process. Coverage is by category, not by name, and it applies to any operator working out of El Atteuf.
Do you produce halal, kosher and the IATA special meal codes at El Atteuf?
Yes, halal and kosher sets are produced on a separate line and the full range of SPML codes is available, each one documented per passenger before sealing. Special meals travel boxed and labelled so the galley loads them against the manifest rather than sorting them on board.
How much does airline catering cost at GHA?
Airline catering cost rests on the cabin count, the specification and the loading window rather than a published rate, since no price list is issued for wide-body work. The desk reviews those three points against the rotation and returns a quotation rather than an estimate.
Commercial aviation catering near El Atteuf
HRM / DAFH
Hassi R'Mel
Algeria · 76 km from El Atteuf
Airline & VIP flight catering →
OGX / DAUU
Ouargla
Algeria · 161 km from El Atteuf
Airline & VIP flight catering →
LOO / DAUL
Laghouat
Algeria · 173 km from El Atteuf
Airline & VIP flight catering →
Aviation catering quote for DAUG
Request a quote
Send us your catering needs for GHA
El Atteuf (GHA / DAUG)
Give us the aircraft and what goes on board. A coordinator comes back with a quote for El Atteuf, not a brochure.
orders@aerogourmet.com · operations desk, 24/7
Four steps
Flight
Aircraft · stand · local time
Offloading
Return leg, if any
Order
Counts · menus · files
Contact
Who we come back to
Uplift at El Atteuf (GHA)