01
Wide-body & private jet
From a light jet to a full 777, one caterer, one standard
Aviation catering — Preah Sihanouk, Cambodia
Airline catering, VIP flight catering and private jet catering — Preah Sihanouk (VDSV / KOS)
KOS (IATA) · VDSV (ICAO)
The wide-body reference code at Preah Sihanouk sets the frame for every rotation: one stand built for hi-loader boarding, not a trolley pushed across the apron. AERO GOURMET runs inflight catering and in-flight catering off that stand, boarding the three cabins direct to galley height so the uplift never sits exposed on the ramp.
2,500 m
Longest runway
Wide-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 — Preah Sihanouk
Hi-loader aviation catering on the Preah Sihanouk apron
Everything below is what we measure at this station — distances, windows, who signs what.
Inflight catering order window for VDSV / KOS departures
Flight catering sealed and logged to the stand at Preah Sihanouk (KOS)
Ramp access at Preah Sihanouk is what decides whether a catering uplift reaches the galley door sealed or reaches it late, and the wide-body reference code held here means the route from our kitchen to the stand is fixed rather than negotiated per rotation. The cart crosses the apron under escort, cleared for the same wide-body stand every time, and it is boarded by hi-loader rather than handed up at the foot of the aircraft. Nothing about that sequence changes for a scheduled service, a charter or a state movement passing through KOS.
The convoy is the risk in any catering uplift, not the food, and at Preah Sihanouk that risk sits in the stretch between our kitchen and the single wide-body stand: screening, an escort across the apron, and whatever else is moving on it that hour. We plan the galley catering route against the worst of that traffic rather than the average of it, because a wide-body reference code gives us one stand to defend, not several to juggle.
Temperature is logged when the cart is sealed at the kitchen and logged again at handover on the stand, with a signature closing the chain of custody at each end. That pairing of readings is what lets an ops desk trust the galley without opening it before departure.
One coordinator, one sealed cart, one signature from kitchen to galley door.
Airline food supplier kitchen serving Preah Sihanouk
Crew meals and passenger sets from one kitchen at VDSV / KOS
Airport catering at Preah Sihanouk is built around one flight kitchen holding hot production, pastry, a cold larder and a protocol line under a single roof, rather than several sites feeding the same stand. That structure is what makes airport catering at KOS workable for a wide-body rotation: a scheduled service, a charter and a state movement all draw on the same larder and the same HACCP-run production line without one queue blocking another. Airport catering in Preah Sihanouk stays on that one line from raw intake to sealed cart, so nothing crosses between a commercial tray and a protocol one.
Government flight catering out of this kitchen is handled by the same named team on every rotation, not a rotating pool assembled to the flight. That team carries security clearance on file, sits on a fixed access list for the protocol line, and is trained to the paperwork a sealed uplift travels with between kitchen and stand. The same crew works the household file and the state file alike, so a repeat movement through KOS is met by faces the access list already recognises.
Halal airline meals and special meals at KOS
Royal flight catering standards per cabin at VDSV / KOS
A wide-body reference code at Preah Sihanouk means the menu range is built to fill three cabins at once, not to stretch a single-class set across them, and every cycle is written to the mission before it is written to the season. Inflight catering at VDSV draws where it can on Cambodian produce — orchard fruit, freshwater fish, dairy worked into the pastry line — kept general rather than named to a supplier or a dish. Cycles turn week to week against the same tray standard, so a scheduled airline and a charter see the same production discipline behind a different plate. Allergen, halal, kosher and medical requirements are documented per passenger and per cabin, labelled before the cart is sealed rather than sorted on board.
First & VVIP cabins
First and VVIP cabins at Preah Sihanouk are plated to a written specification rather than improvised trolley-side, with à-la-carte and caviar service available on request against the standing order. VIP flight catering here is filed the same way for a repeat rotation as for a single charter, so the presentation does not vary with the booking.
Business cabins
Business cabins out of KOS run a multi-choice hot service built to oven-ready formats sized to the galley fitted on the aircraft, boxed as tray sets rather than plated individually. Crew meals, cabin crew meals and pilot meals are boxed separately to the roster, so the galley loads them without sorting on board.
Protocol & dietary
Household, religious and medical requirements move through Preah Sihanouk documented per passenger, covering halal and kosher sets alongside the full range of IATA special meal codes. Inflight catering built to those codes is produced on a separate line at the kitchen and sealed before it leaves it, so nothing crosses with a standard tray.
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
Cold chain and HACCP for aircraft catering at Preah Sihanouk (KOS)
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.
Airside airport catering at Preah Sihanouk airport
Preah Sihanouk carries scheduled, charter and government traffic across a single wide-body stand, which turns every rotation into the same planning problem worked at different scale: a delegation is a documentation exercise, a charter wave is a capacity exercise, and a repeat scheduled service is a repetition exercise run against the same loading sheet each time. Airline catering in Preah Sihanouk is built around that single stand rather than around a terminal full of them.
The uplift leaves our kitchen sealed and crosses the apron under escort to the one wide-body stand, boarded by hi-loader to galley height rather than handed up at the foot of the aircraft. Aviation catering in Cambodia run through this station follows that same route regardless of operator, and in-flight catering in Cambodia is logged at both ends of it, sealed at the kitchen and checked again at handover.
What we commit to on this stand is one coordinator per rotation, sealed carts from kitchen to galley, and a signed handover before departure — inflight catering in Cambodia measured the same way whether the aircraft is on a scheduled sector or a state movement.
VVIP catering and commercial flights at Preah Sihanouk, Cambodia
01
Government and state flight catering at Preah Sihanouk
A 2,500-metre runway at Preah Sihanouk carries the state and delegation movements that pass through this stand, and government flight catering here runs on a protocol file documented per passenger rather than a standard manifest. Security-cleared staff seal the uplift at the kitchen before it crosses the apron, and the same file structure covers any head of state aircraft using the wide-body stand.
Government & state flights →
02
Royal and VVIP flight catering at VDSV
A private airliner working this wide-body stand — BBJ, ACJ or a comparable VIP configuration — is boarded to the same reference code as a scheduled service, which is what keeps royal flight catering repeatable rather than rebuilt each visit. Household standards are held on file between movements, with halal and other household dietary requirements produced to that same standing specification on request.
Royal & VVIP flights →
03
Charter and ACMI flight catering at KOS
Across the single wide-body stand at Preah Sihanouk, the reference code that governs it also sets the ceiling for what a charter rotation can load in one pass. Charter flight catering here covers ACMI and wet-lease operators, group movements and special missions, boarded as a full three-cabin uplift counted against the loading sheet and staged to match how the galleys are laid out — the same charter flight catering discipline whether the mission runs once or repeats weekly.
Wide-body charter →
04
Airline and ad hoc catering at Preah Sihanouk
Our kitchen runs one duty roster against the wide-body reference code held at KOS, which is what lets a carrier treat this stand as a working outstation rather than a one-off call. Ad hoc airline catering sits alongside outstation catering, diversion catering and technical stop catering on that roster, with AOG covered on the same line and a multi-leg rotation planned across the whole day rather than sector by sector.
Commercial airlines →
05
Private jet and FBO catering at VDSV
Any hi-loader working the wide-body stand at Preah Sihanouk has to be sequenced around the GA movements sharing the same apron, which is the constraint business aviation traffic here actually runs into. Private jet catering in Cambodia is handled through a dedicated branch, delivered to the FBOs on the field and the GA terminal on the same cold chain and the same paperwork as an airline uplift, kept brief and separate from the wide-body rotation it sits beside.
Private jets →
Charter flight catering reviewed at KOS
Flight departments on jet catering at Preah Sihanouk
Government flight department
Royal household
Charter operator
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Scheduled airline
“Our flight changed at short notice and we arranged diverted flight catering at Preah Sihanouk (KOS/VDSV). Confirmation was quick, the order stayed clear despite several updates, and delivery reached the aircraft on time. A dependable option for irregular operations. That made the turnaround easier for both the flight crew and the team on the ground.”
★★★★★Charter operator
Ali — Flight Operations Coordinator
“We used the service at Preah Sihanouk (KOS/VDSV) for off-station catering on a station where we do not have our usual suppliers. 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. That made the turnaround easier for both the flight crew and the team on the ground.”
★★★★★Charter operator
Joseph — Freighter Operations Coordinator
“For our flight at Preah Sihanouk (KOS/VDSV), we needed a quick airline catering cost before confirming the order. Pricing, delivery timing, and packaging were all explained upfront, which helped us approve the uplift quickly. Straightforward and professional from quote to delivery. The final handover was simple and there was nothing for the crew to correct before departure.”
★★★★★Scheduled airline
Liam — Aviation Services Coordinator
Inflight catering station profile for Preah Sihanouk (VDSV / KOS)
| Datum | Value |
|---|---|
| Longest runway | 2,500 m |
| Runways | 1 |
| Aerodrome reference code | wide-body |
| ICAO | VDSV |
Aircraft catering questions at Preah Sihanouk airport
Diversion catering and ramp questions at KOS
What operations gets asked every week about Preah Sihanouk.
Ask operations directly →At which point does airline catering reach the aircraft airside at VDSV?
The sealed cart crosses the apron under escort and is boarded by hi-loader direct to galley height, so airside delivery ends at the galley door rather than at the foot of the aircraft.
How far does airline catering cost vary at Preah Sihanouk?
Airline catering cost rests on cabin count, specification and the loading window booked, since no price list is published; the desk reviews those three against the rotation and returns a quotation.
Preah Sihanouk International Airport — do you cater VIP, VVIP and government flights, and under what protocol?
The same hi-loader used for a scheduled service carries VIP flight catering and government flight catering here, with the protocol file documented per passenger and the uplift sealed before it leaves the kitchen.
Given the single GA apron shared with wide-body traffic, do you deliver private jet catering at KOS?
There are FBOs on the field and a GA terminal that receive private jet catering and FBO catering on the same cold chain and paperwork as an airline uplift, sequenced around the wide-body stand.
Can a specification still change close to departure at VDSV?
The lead time turns on the loading window rather than a fixed cut-off; how far in advance an order is placed decides how much can still move, and last minute airline catering is worked against whatever window remains open.
How late can crew numbers change before a rotation at KOS?
Crew meal counts are held open until the cart is sealed at the kitchen, so a late change is folded into the same loading window rather than requiring a separate uplift.
Outstation catering near Preah Sihanouk
DSY / VDDS
Ta Noun
Cambodia · 58 km from Preah Sihanouk
Airline & VIP flight catering →
PQC / VVPQ
Phu Quoc Island
Vietnam · 60 km from Preah Sihanouk
Airline & VIP flight catering →
KTI / VDTI
Phnom Penh
Cambodia · 166 km from Preah Sihanouk
Airline & VIP flight catering →
Aviation catering quote for Preah Sihanouk airport
Request a quote
Send us your catering needs for KOS
Preah Sihanouk (KOS / VDSV)
Give us the aircraft and what goes on board. A coordinator comes back with a quote for Preah Sihanouk, 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 Preah Sihanouk (KOS)