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Wide-body & private jet
From a light jet to a full 777, one caterer, one standard
Aviation catering — Port of Spain, Trinidad and Tobago
Port of Spain (TTPP / POS): airline catering, VIP flight catering and private jet catering
POS (IATA) · TTPP (ICAO)
Off a 3200 m runway rated wide-body, Port of Spain takes the aircraft this station is built to turn around, and inflight catering here runs on one ops desk from kitchen seal to galley door. AERO GOURMET provides in-flight catering, aviation catering and hi-loader boarding to galley height across scheduled, charter, VIP and government movements, wide-body ramp access included.
3,200 m
Longest runway
Wide-body
Largest aircraft handled
1
Runways
1
FBO on station
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 — Port of Spain
Inflight catering at wide-body scale for Port of Spain (POS)
Everything below is what we measure at this station — distances, windows, who signs what.
Aviation catering lead times and loading window at Port of Spain
Aircraft catering handover at the galley door, TTPP / POS
Between the sealed cart leaving our kitchen and the galley door at Port of Spain, the loading window is measured rather than promised. Ramp access is what makes that measurement possible: we board from the apron side of the aircraft, not at the foot of the stairs, so the catering uplift moves on our own schedule rather than the terminal's. Every rotation logs the same sequence, from seal to signature, whatever the mission on that stand.
Between our kitchen and the stand at Port of Spain sit screening, escort and apron traffic, and a diversion or a delayed slot can compress all three at once. We plan the catering uplift against the worst case rather than the average one, holding the chain of custody from the moment the cart is sealed to the moment it is signed for at the galley. Temperature is logged at both ends of that route, at sealing and again at handover, and the same signature that closes the load also closes the galley catering record for that rotation at TTPP.
One coordinator, one seal, one signature: nothing changes hands unrecorded between kitchen and galley.
Flight kitchen and crew meals for POS
Pilot meals and cleared production crews for TTPP / POS
The kitchen behind Port of Spain runs hot production, pastry, a cold larder and a protocol cell under one roof, built to move a full wide-body load without splitting the specification across suppliers. Airport catering at POS is produced to HACCP standards from seal to handover, with the cold chain held from the larder to the cart. Airport catering in Port of Spain therefore starts and ends inside the same building, on the same paperwork, whatever the mission on the stand.
Every rotation is worked by the same named crew rather than whoever is available that day: security clearance on file, positions held on the access list, and training carried to royal household standards for any movement that calls for it. That continuity is what government flight catering depends on at Port of Spain, because the paperwork travelling with a sealed uplift has to match the hands that sealed it. Nothing on the household or protocol line changes crew between one rotation and the next.
VIP flight catering and dietary sets at TTPP
VVIP catering to a written specification at Port of Spain
Menus at Port of Spain are written to the cabin, the mission and the season rather than to a fixed cycle, so a scheduled rotation and a VIP flight menu do not run off the same sheet. Local sourcing draws on Trinidad and Tobago produce where the season allows it — fish, orchard fruit, dairy — worked into a specification rather than a dish list. Inflight catering here covers a charter flight menu, a VIP flight menu and standard cabin service from the same kitchen, without one displacing the other. Allergen, halal, kosher and medical requirements are documented per passenger and per cabin, and labelled through to the galley.
First & VVIP cabins
First and VVIP cabins at TTPP are plated to a written specification rather than a fixed cycle, with à-la-carte and caviar service available on request and filed against the standing order for that mission. VIP flight catering here is built to repeat across rotations without losing the presentation the first sitting sets.
Business cabins
Business cabins at Port of Spain run on multi-choice hot service sized to galley-ready tray sets, boxed to the cabin specification rather than a fixed cycle. Crew meals at TTPP and crew meals at POS travel on the same tray-set standard, with cabin crew meals and pilot meals boxed separately to the roster.
Protocol & dietary
Household, religious and medical requirements are documented per passenger at Port of Spain, covering halal and kosher sets and the full range of IATA special meal codes. Inflight catering at TTPP produces these on a separate line, sealed before it joins the standard cabin load.
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
HACCP standards for aviation catering at POS
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 Port of Spain (POS)
Port of Spain carries scheduled, charter and government traffic across a single wide-body reference code, which means a delegation and a repeat rotation can share the same stand inside one operating day. That mix turns catering into a documentation problem for the delegation and a repetition problem for the rotation, and both are planned against the same loading sheet rather than improvised on the day.
The uplift moves from our kitchen to the stand by airside delivery, boarded by hi-loader to galley height rather than left at the foot of the aircraft, with our own crew on the ramp for the handover. Airline catering at Port of Spain and inflight catering in Trinidad and Tobago run off that same route regardless of which desk placed the order.
One coordinator holds the rotation from seal to signature, and aviation catering at POS, in-flight catering at Port of Spain and airport catering in Port of Spain all close on the same signed handover.
Royal flight catering and scheduled uplifts at TTPP / POS
01
Government and state flight catering at TTPP
One wide-body stand at Port of Spain, and every movement on it is worked to the same protocol regardless of who is arriving. Government flight catering here covers state visits and head of state movements with the file documented per passenger, security-cleared staff on the access list, and the uplift sealed before it leaves the kitchen.
Government & state flights →
02
Royal and VVIP flight catering at POS
Our kitchen holds a wide-body specification on file between movements, which lets royal flight catering at Port of Spain repeat without redrafting the household brief each time. Private airliners — BBJ, ACJ and wide-body VIP configurations — are boarded to that same royal household standard, with halal and other household dietary requirements produced on request for the VVIP catering line.
Royal & VVIP flights →
03
Charter and ACMI flight catering at Port of Spain
The wide-body reference code at Port of Spain carries a full three-cabin uplift on a single stand, staged in the order the galleys are laid out rather than loaded in one pass. Charter flight catering in Port of Spain and charter flight catering at TTPP cover ACMI and wet-lease operators, group movements and multi-leg tour and repatriation work off the same loading sheet.
Wide-body charter →
04
Airline and ad hoc catering at TTPP
A single wide-body stand governs how a multi-leg rotation is sequenced at Port of Spain, so ad hoc airline catering here is planned around one loading slot rather than several. Outstation catering, diversion catering and technical stop catering at Port of Spain, TTPP and POS all draw on the same duty roster, with crew meals in Port of Spain boxed to the same schedule and ad hoc catering at POS cleared through the one stand available.
Commercial airlines →
05
Private jet and FBO catering at POS
Business airliners sharing the wide-body reference code at Port of Spain are boarded by the same crew that works the GA terminal and the FBOs on the field. Private jet catering at TTPP, FBO catering and business aviation catering run on the same cold chain and the same paperwork as any business jet catering delivered airside.
Private jets →
FBOs at Port of Spain
signature aviation
Inflight catering rated by operators at TTPP / POS
Operators on commercial aviation catering at POS
Government flight department
Royal household
Charter operator
Scheduled airline
“Our flight at Port of Spain (POS/TTPP) required galley ready meals with clear service-by-service organization. Presentation stayed good while the setup remained practical for a fast aircraft turnaround. Good attention to the operational side of catering. Updates were timely and the final delivery matched the confirmation we had from operations.”
★★★★☆Government flight department
Fernando — State Flight Coordinator
“Our operation through Port of Spain (POS/TTPP) included a catering uplift request at short notice. They understood the operational language and did not need every change explained twice. We appreciated how easy the coordination was. Updates were timely and the final delivery matched the confirmation we had from operations.”
★★★★☆Charter operator
Ivan — Charter Operations Manager
“I needed reliable private jet catering at Port of Spain (POS/TTPP) for a same-day departure. The team was responsive to a late change and the final order still arrived looking polished. Reliable, responsive, and easy to work with. The final handover was simple and there was nothing for the crew to correct before departure.”
★★★★★Charter operator
Diego — Freighter Duty Manager
Airport catering data for Port of Spain (TTPP / POS)
| Datum | Value |
|---|---|
| Longest runway | 3,200 m |
| Runways | 1 |
| Aerodrome reference code | wide-body |
| ICAO | TTPP |
Aircraft catering questions at Port of Spain
Diversion catering and ramp questions at TTPP
What operations gets asked every week about Port of Spain.
Ask operations directly →Does Port of Spain cater VIP, VVIP and government flights, and under what protocol?
Every movement on the wide-body stand at Port of Spain follows the same protocol file, whether it is VIP flight catering, VVIP catering or government flight catering, with security clearance held on the access list before the aircraft arrives.
At what point are halal, kosher and the IATA special meal codes produced at Port of Spain Airport?
The dietary line is set up before the main cabin service begins, producing halal, kosher and the full set of SPML special meals on a separate run that is sealed ahead of the standard trays.
How far in advance does POS need an airline catering order, and how late can the specification change?
The wide-body clearance held for this stand sets the working window, and last minute airline catering requests are taken against that clearance rather than a fixed cutoff, with the desk confirming how far in advance a given change can still be worked.
Who delivers private jet catering to the FBOs and the GA terminal at TTPP?
Across the GA terminal and every FBO on the field, private jet catering and FBO catering run on the same cold chain and the same crew as the wide-body stand next to it.
Is airline catering cost fixed at Port of Spain, or does it vary by order?
The coordinator on duty prices each rotation against cabin count, specification and loading window rather than a published rate, and the desk returns a quotation once those three are confirmed.
Where is airline catering delivered airside at Port of Spain Airport, and how does the uplift reach the aircraft?
The signed handover record shows the route: sealed at the kitchen, delivered airside, and boarded by hi-loader to galley height rather than left at the foot of the aircraft.
Jet catering at airports near Port of Spain
TAB / TTCP
Scarborough
Trinidad and Tobago · 83 km from Port of Spain
Airline & VIP flight catering →
GND / TGPY
Saint George's
Grenada · 164 km from Port of Spain
Airline & VIP flight catering →
UNI / TVSU
Union Island
Saint Vincent and the Grenadines · 223 km from Port of Spain
Airline & VIP flight catering →
Charter flight catering quote for Port of Spain (POS)
Request a quote
Send us your catering needs for POS
Port of Spain (POS / TTPP)
Give us the aircraft and what goes on board. A coordinator comes back with a quote for Port of Spain, 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 Port of Spain (POS)