01
Wide-body & private jet
From a light jet to a full 777, one caterer, one standard
Aviation catering — Chitato, Angola
Airline catering, VIP flight catering and private jet catering at Chitato (FNDU / DUE)
DUE (IATA) · FNDU (ICAO)
The 1971 m runway at Chitato sets a narrow-body reference code, and that code decides how inflight catering is planned here: one stand, one hi-loader run, one sealed uplift per rotation. In-flight catering reaches the galley door by hi-loader rather than by a cart left on the ramp, so wide-body-style tray sets and crew boxes still move on one schedule, airside, from kitchen to aircraft.
1,971 m
Longest runway
Narrow-body
Largest aircraft handled
1
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 — Chitato
Aviation catering with ramp access at Chitato
Everything below is what we measure at this station — distances, windows, who signs what.
Inflight catering order window at Chitato (DUE)
Flight catering sealed and logged to the stand at FNDU / DUE
The loading window at DUE runs from the sealed cart at our kitchen to the galley door on the narrow-body stand, and every step in between is timed rather than guessed. Ramp access is held on our own badges, so the catering uplift crosses the apron on a route we control end to end, not one shared with passenger traffic. That sequence is fixed for the single stand this reference code allows, and it repeats the same way on every rotation.
Between our kitchen and the FNDU stand sit screening, escort and apron traffic, and the convoy is the risk we plan against, not the food inside it. Chain of custody starts at the seal on the cart and does not break until a name is signed against the galley door at Chitato. Every catering uplift is logged twice on temperature, once at sealing and once at handover, so the record of the galley catering that boarded matches what left the kitchen.
One coordinator, one sealed cart, one signature: nothing moves at Chitato without both ends of that chain.
Pilot meals prepared for FNDU rotations
Airline food supplier crews cleared for Chitato
Airport catering at Chitato runs from one production line built to feed a single narrow-body-style stand rather than a bank of gates, so hot production, a cold larder and a protocol cell sit under one roof with nothing lost to distance. That HACCP-run kitchen is what makes airport catering at DUE repeatable on every rotation, not a one-off build for a single flight. Flight kitchen output at FNDU is planned against the stand it feeds, cabin by cabin, before the cart is ever sealed.
The team behind government flight catering at Chitato is the same named crew on every rotation, not a rotating pool pulled in for one movement. Security clearance is held on file, access to the stand is limited to that list, and training runs to royal household service standards as well as to the paperwork a sealed uplift travels with. That continuity is what a protocol desk is checking for when it asks who actually touches the cart at catering at DUE.
VIP flight catering and dietary sets at Chitato airport
Royal flight catering standards per cabin at DUE
Menus at Chitato are written to the cabin and the mission first, then to the season, so a scheduled rotation and a state movement never share a specification by accident. Angola's produce sets the frame for what a kitchen this size can hold and turn quickly: dairy, fish, orchard fruit, worked into a tray set rather than a plate description. Inflight catering here moves from passenger meal boxes through to VVIP tray sets on the same production line, cabin count deciding the split, not the calendar. Every allergen, halal, kosher and medical set is documented per passenger and per cabin before it is loaded, so the galley receives a labelled, matched set rather than a guess.
First & VVIP cabins
First and VVIP cabins at DUE are plated to a written specification rather than to memory, with à-la-carte and caviar service available on request and filed against the standing order. VIP flight catering here is set before the cart is sealed, not adjusted on the stand.
Business cabins
Business cabins at FNDU run on multi-choice hot service in galley-ready tray sets sized to fit the aircraft rostered on the stand. Crew meals, cabin crew meals and pilot meals are boxed separately against the duty roster, so cabin crew meals never compete with the passenger load for space or timing.
Protocol & dietary
Protocol and dietary requirements move on a separate production line at Chitato, sealed before it joins the rest of the uplift. Halal and kosher sets, the full range of IATA special meal codes, and household and medical requirements are documented per passenger, which is what inflight catering in Angola is checked against on arrival.
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
Aircraft catering food safety at Chitato
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.
Flight catering airside delivery at Chitato, Angola
Chitato works a narrow-body reference code off a single stand, so scheduled, charter and government movements share one loading slot rather than a bank of gates. That mix turns catering into a documentation problem as much as a production one: a delegation needs its protocol file matched before boarding, a charter rotation needs its tray count confirmed against the manifest, and a repeat service needs the same specification held week to week without drift.
The uplift leaves our kitchen sealed and travels a fixed route to the stand, boarded by hi-loader to galley height rather than handed off at the foot of the aircraft. Airline catering at FNDU, aviation catering at Chitato, in-flight catering at Chitato and inflight catering in Chitato all run off that same route and the same loading crew, whatever the segment behind the booking.
One coordinator holds the rotation from seal to signature, and airport catering in Angola is planned stand by stand rather than airport by airport, so the same crew that boards a scheduled service boards the charter or the state movement that follows it.
Scheduled, charter and VVIP catering at Chitato airport
01
Government and state flight catering at FNDU
At the single stand this station operates, a head of state aircraft is worked the same way as any other movement on the reference code, which keeps the loading sequence unchanged whatever the mission. Government flight catering at Chitato adds a documented protocol file per passenger, security-cleared staff, and a cart sealed before it leaves the kitchen, on top of that same sequence.
Government & state flights →
02
Royal and VVIP flight catering at DUE
A single narrow-body stand means a private airliner on a royal movement is sequenced into the same loading slot as any other rotation, so timing is fixed well before the aircraft lines up. Royal flight catering at catering at FNDU holds household standards across repeat visits from a written specification kept on file between movements, covering BBJ and ACJ-style private airliners with halal and household requirements produced on request.
Royal & VVIP flights →
03
Charter and ACMI flight catering at Chitato
The runway measures 1971 metres, which sets the narrow-body reference code and keeps this ramp working a single stand rather than a bank of gates for charter traffic. Charter flight catering at DUE and charter flight catering at Chitato both run a full three-cabin uplift on that stand for ACMI, wet-lease and group movements, counted against the loading sheet before boarding.
Wide-body charter →
04
Airline and ad hoc catering at FNDU
Narrow-body aircraft cleared for the reference code held at Chitato board from the single stand this station operates, which is what lets a carrier run DUE as a genuine outstation rather than a one-off diversion point. Outstation catering, diversion catering, technical stop catering and ad hoc airline catering here all move off the same duty roster, AOG included, across a multi-leg rotation without a change of crew or crew meals in Angola.
Commercial airlines →
05
Private jet and FBO catering at DUE
We work the 1971 m runway and its narrow-body reference code as the same ramp that handles business aviation, so a private jet catering at Chitato order boards from the identical stand and loading crew as any scheduled rotation. Delivery reaches the FBOs on the field and the GA terminal on the same cold chain and paperwork as an airline uplift, business aviation catering and business jet catering included.
Private jets →
Charter flight catering trusted at Chitato (DUE)
Operators on commercial aviation catering at FNDU
Government flight department
Royal household
Charter operator
Scheduled airline
“We needed an airline catering broker at Chitato (DUE/FNDU) and the support was excellent. The response time was good and we did not have to manage several local suppliers ourselves. We would use the service again without hesitation. The final handover was simple and there was nothing for the crew to correct before departure.”
★★★★★Private jet operator
Ivan — Cabin Service Coordinator
“We booked VIP flight catering in Chitato for a flight operating through DUE/FNDU. Everything arrived fresh, well presented, and easy for the cabin crew to organize before boarding. I would use them again for another flight from Chitato. The order was complete on arrival and easy for us to check before closing the doors.”
★★★★☆Government flight department
Alain — Government Charter Coordinator
“For our flight from Chitato (DUE/FNDU), the cabin order included multiple special meal codes. The order arrived complete and the special requests were handled with the same presentation as the regular meals. That attention to detail makes a big difference onboard. From an operational point of view, the service was easy to manage and required very little follow-up.”
★★★★★Charter operator
Jamal — Flight Dispatch Coordinator
Airport catering reference for Chitato (FNDU / DUE)
| Datum | Value |
|---|---|
| Longest runway | 1,971 m |
| Runways | 1 |
| Aerodrome reference code | narrow-body |
| ICAO | FNDU |
Business jet catering questions at Chitato airport
Crew meals, lead times and access at Chitato airport
What operations gets asked every week about Chitato.
Ask operations directly →When must a catering order be placed for FNDU, and how late can the specification change?
When a rotation is confirmed, we ask for the cabin count and mission type as early as the booking allows; lead time and how far in advance a change can be made both depend on the loading window, and even last minute airline catering can usually be worked into the same sealed cart if the specification lands before the cart closes.
What does private jet catering look like at Chitato?
We deliver private jet catering to the FBOs on the field and to the GA terminal, with FBO catering run on the same cold chain and the same paperwork as any airline uplift at the stand.
Can you say what airline catering costs at Chitato Airport?
The specification, the cabin count and the loading window decide the figure, so we do not publish a fixed number; the airline catering cost comes back from our desk once a rotation and its cabins are confirmed.
Which special meal sets does DUE produce, and how are they documented?
The cart carrying dietary requirements is sealed on a separate line before it joins the main uplift, and halal, kosher and the full set of IATA special meal codes (SPML) travel labelled per passenger.
How are VIP, VVIP and government flights catered at FNDU?
FNDU works VIP flight catering and government flight catering under the same protocol: security-cleared staff, a documented file per passenger, and a cart sealed before it leaves the kitchen.
Do you deliver airline catering airside at Chitato?
Yes, by hi-loader straight to the galley door, so airside delivery replaces any handoff at the foot of the aircraft.
Outstation catering near Chitato
KGA / FZUA
Kananga
Democratic Republic of the Congo · 247 km from Chitato
Airline & VIP flight catering →
VHC / FNSA
Saurimo
Angola · 258 km from Chitato
Airline & VIP flight catering →
MJM / FZWA
Mbuji Mayi
Democratic Republic of the Congo · 335 km from Chitato
Airline & VIP flight catering →
Aircraft catering quote for Chitato, Angola
Request a quote
Send us your catering needs for DUE
Chitato (DUE / FNDU)
Give us the aircraft and what goes on board. A coordinator comes back with a quote for Chitato, 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 Chitato (DUE)