01
Wide-body & private jet
From a light jet to a full 777, one caterer, one standard
Aviation catering — Ozamiz, Philippines
Airline catering, VIP and private jet catering at Ozamiz (RPMO / OZC)
OZC (IATA) · RPMO (ICAO)
A single narrow-body stand and a 1743 metre runway set the tempo at Ozamiz: every rotation is sequenced rather than run in parallel, so inflight catering here is planned stand by stand instead of across simultaneous gates. AERO GOURMET runs the in-flight catering for scheduled, charter, VIP, government and private jet flights through that sequence, boarding by hi-loader to galley height with the uplift staged for wide-body and narrow-body movements alike.
1,743 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 — Ozamiz
Inflight catering at wide-body scale for Ozamiz, Philippines
Everything below is what we measure at this station — distances, windows, who signs what.
Inflight catering order window at RPMO / OZC
Flight catering sealed and logged to the stand at Ozamiz
At Ozamiz, ramp access is the variable that decides whether a catering uplift meets its stand time, not the distance on a map. The sealed cart leaves our kitchen against the single narrow-body slot at RPMO, crosses the apron under escort, and is staged so the hi-loader reaches the galley door on schedule. Every stage of that sequence is timed against the stand, not against a fixed clock, because one runway means one movement is worked at a time.
Between our kitchen and the stand at Ozamiz sit screening, an escorted crossing and the apron traffic of a single-runway field, and we plan the galley catering uplift against the worst case rather than the average one. A chain of custody runs from the seal applied in the kitchen to the signature taken at the galley door, with nothing handed over unescorted in between. Temperatures are logged at sealing and logged again at handover, so the record closes when the cart does, not before.
One seal, one escort, one signature: that is the whole chain of custody.
Airline food supplier kitchen serving Ozamiz airport
Crew meals and passenger sets from one kitchen at OZC
Airport catering at Ozamiz runs from a flight kitchen built around hot production, pastry, a cold larder and a protocol cell held under one roof, close enough to the single stand at OZC to keep the loading sequence tight. HACCP governs every stage that food moves through before it reaches the sealed cart. That structure is what lets airport catering here answer a scheduled turn and a VIP movement from the same production line without either one waiting on the other.
The team that handles government flight catering at Ozamiz is the same named crew on every rotation: security clearance held on file, listed on the access list, and trained to the household standards that a royal or state movement expects from the kitchen door to the galley. Staff assigned to a sealed uplift do not rotate off it mid-cycle. That continuity is what a protocol officer checks first, well before catering at OZC is even quoted.
VIP flight catering menus for Ozamiz (OZC) departures
Royal flight catering standards per cabin at RPMO
Menus at Ozamiz are built to the cabin and the mission first, then adjusted to the season, drawing on the produce of the surrounding Philippine islands — orchard fruit, seafood and dairy worked into a specification rather than named as a dish. A VIP flight menu and a charter flight menu are built from the same kitchen but staged separately, so a state movement and a group charter never share a production run. Inflight catering here is documented against allergen, halal, kosher and medical codes, labelled per passenger and per cabin before it leaves the kitchen. That labelling is what a protocol desk checks before it checks anything else on the tray.
First & VVIP cabins
First and VVIP cabins at Ozamiz are plated to a written specification, with à-la-carte and caviar service available on request rather than fixed to a single set menu. VIP flight catering here is filed against the standing order for the movement, so the presentation matches what was agreed before the cart ever leaves the kitchen.
Business cabins
Business cabins at RPMO run on multi-choice hot service built to oven-ready formats sized to the aircraft's own galley, boxed in tray sets rather than plated individually. Crew meals, cabin crew meals and pilot meals are boxed separately to the roster, so the cockpit set is never drawn from the same tray run as the cabin.
Protocol & dietary
Protocol and dietary requirements at Ozamiz are documented per passenger, covering halal and kosher sets alongside the full run of IATA special meal codes. Inflight catering produced against those codes is prepared on a separate line and sealed before it leaves the kitchen, keeping a religious or medical set apart from the general tray run at every stage.
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
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Private Jet
Business jet · VVIP charter · flight departments
- From 8 covers · plated forward
- Reheat sequence specified per dish
Compliance
Aircraft catering under HACCP control at RPMO
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 RPMO / OZC
Ozamiz runs a mixed traffic profile across one narrow-body stand, so a scheduled turn, a charter arrival and an occasional VIP movement are worked in sequence rather than in parallel. That single-stand pattern makes catering here a scheduling exercise as much as a production one: the kitchen has to have the next load sealed before the current stand clears.
The uplift travels from our kitchen to the ramp by sealed cart, crosses the apron under escort, and is boarded by hi-loader to galley height rather than set down at the foot of the aircraft. Ground handling on the apron coordinates the timing so the cart arrives as the stand turns, not before and not after.
On every movement through Ozamiz, one coordinator owns the load from seal to signature: airline catering, aviation catering, airport catering and in-flight catering for this stand all run off the same duty roster, with inflight catering in the Philippines held to one chain of custody regardless of which segment is flying.
Airline, charter and VVIP catering at Ozamiz, Philippines
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Government and state flight catering at RPMO
Our kitchen works to the same 1743 metre-runway sequencing for a head of state movement as for any other slot at Ozamiz, which means the protocol file is prepared before the aircraft is even on approach. Government flight catering here documents the passenger list, assigns security-cleared staff to the load, and has the uplift sealed before it leaves the kitchen for the stand.
Government & state flights →
02
Royal and VVIP flight catering at OZC
A 1743 metre runway accepts the private airliners this segment flies, and that is the ceiling royal flight catering at Ozamiz is built around. Household standards are held on a written specification kept on file between movements, covering BBJ, ACJ and wide-body VVIP configurations, with halal and other household dietary requirements produced against that same file on request.
Royal & VVIP flights →
03
Charter and ACMI flight catering at Ozamiz
A narrow-body reference code is what most charter, ACMI and wet-lease operators flying into Ozamiz are built around, and that code sets the cabin layout every charter flight catering load is planned against. Group movements and special missions take a full three-cabin uplift counted against the loading sheet and staged in the order the galleys are laid out on RPMO's single stand.
Wide-body charter →
04
Airline and ad hoc catering at RPMO
The 1743 metre runway at Ozamiz sets what can operate here, and that limit is what makes ad hoc airline catering the routine case rather than the exception on this stand. Carriers running RPMO as an outstation draw on outstation catering, diversion catering and technical stop catering off the same duty roster, with crew meals boxed separately and AOG covered across a multi-leg rotation without a second production line.
Commercial airlines →
05
Private jet and FBO catering at OZC
Across Ozamiz's single stand, the narrow-body reference code that governs a scheduled turn governs a business aviation movement just as directly, since both are worked through the same ramp. Private jet catering at Ozamiz reaches the FBOs on the field and the GA terminal on the same cold chain and the same paperwork as an airline uplift, run through our dedicated FBO catering line rather than a scaled-down version of it.
Private jets →
Charter flight catering reviewed at RPMO
Operators on commercial aviation catering at Ozamiz airport
Government flight department
Royal household
Charter operator
Scheduled airline
“We arranged tour operator charter catering for the group at Ozamiz (OZC/RPMO) after a late schedule update. The order included different meal types and snacks, but the cabin crew could identify everything immediately. Very practical for team and group charter work. From an operational point of view, the service was easy to manage and required very little follow-up.”
★★★★★Scheduled airline
Elisa — Station Operations Manager
“We needed military charter catering at Ozamiz (OZC/RPMO) for a time-sensitive operation. The meals were practical, clearly packed, and easy for the crew to distribute during the flight. We appreciated the flexibility. From an operational point of view, the service was easy to manage and required very little follow-up.”
★★★★★Private jet operator
Laura — Cabin Services Manager
“Our freighter crew needed cargo airline catering at Ozamiz (OZC/RPMO) during a short turnaround. Meals arrived on time and were packed practically for a working crew rather than over-presented. We would use them again for another cargo sector. Updates were timely and the final delivery matched the confirmation we had from operations.”
★★★★★Charter operator
Noor — Charter Services Manager
Airport catering data for Ozamiz (RPMO / OZC)
| Datum | Value |
|---|---|
| Longest runway | 1,743 m |
| Runways | 1 |
| Aerodrome reference code | narrow-body |
| ICAO | RPMO |
Business jet catering questions at Ozamiz (OZC)
Diversion catering and ramp questions at Ozamiz (OZC)
What operations gets asked every week about Ozamiz.
Ask operations directly →How does OZC handle VIP, VVIP and government flight catering, and under what protocol?
Protocol is set before the load is sealed: government flight catering and VIP flight catering at OZC run on a documented passenger file, security-cleared staff and a chain of custody held from kitchen to galley.
Do you need a fixed lead time to place an order at RPMO?
Yes, standard rotations are booked ahead, but the specification itself can still change closer to departure once the loading window is confirmed against the stand.
Given a single narrow-body stand, are halal, kosher and the IATA special meal codes produced at Ozamiz?
There are dedicated lines for halal and kosher sets and for the full run of IATA SPML codes, each documented per passenger and sealed apart from the general tray run.
Ozamiz — do you deliver private jet catering to the FBOs and the GA terminal on the field?
The hi-loader and sealed cart that board an airline uplift also reach the FBOs on the field and the GA terminal, so FBO catering runs on the same cold chain as any other movement.
At what point does airline catering cost get confirmed for a movement through OZC?
The cabin count and specification are fixed first, then the loading window against the stand; only then does the desk return with an airline catering cost for that rotation.
Whose crew boards the aircraft once the uplift reaches the stand at RPMO?
On every movement, our own escorted crew carries the airline catering the last stretch, with airside delivery by hi-loader straight to the galley door rather than left at the foot of the aircraft.
Aviation catering at airports near Ozamiz
PAG / RPMP
Pagadian
Philippines · 58 km from Ozamiz
Airline & VIP flight catering →
DPL / RPMG
Dipolog
Philippines · 72 km from Ozamiz
Airline & VIP flight catering →
CGY / RPMY
Laguindingan
Philippines · 83 km from Ozamiz
Airline & VIP flight catering →
Aircraft catering quote for RPMO / OZC
Request a quote
Send us your catering needs for OZC
Ozamiz (OZC / RPMO)
Give us the aircraft and what goes on board. A coordinator comes back with a quote for Ozamiz, 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 Ozamiz (OZC)