01
Wide-body & private jet
From a light jet to a full 777, one caterer, one standard
Aviation catering — Hiva Oa Island, French Polynesia
Airline catering, VIP & private jet catering at Hiva Oa Island (NTMN / AUQ)
AUQ (IATA) · NTMN (ICAO)
A 1215 m runway and a single narrow-body reference code set what boards at Hiva Oa Island: scheduled, charter, VIP and government movements worked to one loading plan rather than a queue of separate trucks. Inflight catering and in-flight catering here travel by hi-loader to galley height, staged airside from wide-body-trained crews, so the uplift reaches every cabin sealed and on schedule.
1,215 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 — Hiva Oa Island
Inflight catering loaded to galley height at NTMN / AUQ
Everything below is what we measure at this station — distances, windows, who signs what.
Aviation catering timeline, order to boarding, at Hiva Oa Island airport
Catering uplift tracked from kitchen to galley at AUQ
A single narrow-body reference code governs Hiva Oa Island, and that is what our loading plan is built against rather than a generic turnaround table. Ramp access is held on our own badges, so the catering uplift moves from the sealed cart to the galley door on a route our escort controls from apron to aircraft. Every stage of that route is logged against the airframe on stand, not against an estimate written the day before.
Between our flight kitchen and the stand at Hiva Oa Island sit screening, escort and apron traffic on a single-runway field, and none of them is left to chance on the day of the rotation. We plan the galley catering run against the busiest slot on the apron, not the average one, so a delay upstream never becomes a delay at the galley door. Temperatures are logged when the cart is sealed and logged again at handover, and the chain of custody closes with a signature at the aircraft, not a note back at the kitchen. That signed record is what a duty manager can point to if a rotation is questioned after the fact.
One sealed cart, one escort, one signature: the uplift is accountable end to end.
Pilot meals prepared for Hiva Oa Island (AUQ) rotations
Crew meals and passenger sets from one kitchen at NTMN
The flight kitchen that provisions Hiva Oa Island runs hot production, pastry and a cold larder under one roof, built to HACCP standards from intake to seal. Airport catering here is planned against the narrow-body reference code the field holds, so tray sets, meal boxes and cabin specifications are built to the galley dimensions the aircraft actually carries. That same production line supports airport catering for a scheduled turnaround one day and a full charter rotation the next, without changing the standard the cold chain runs to.
The team assigned to government flight catering at Hiva Oa Island is the same named crew on every rotation, not a rotating roster pulled in on short notice. Each member carries security clearance on file, sits on the access list for the ramp, and is trained to the household service standards a protocol desk expects before it will sign off a delegation. That continuity is what lets a sealed uplift move from kitchen to aircraft with the same signatures every time, whatever the mission on the apron that day.
VIP flight catering and dietary sets at Hiva Oa Island, French Polynesia
Royal flight catering standards per cabin at Hiva Oa Island airport
Menus at Hiva Oa Island are written to the cabin and to the mission first, then adjusted to the season, rather than built as one fixed offer stretched across every flight. A scheduled rotation, a charter group and a VIP movement each draw on a different specification file, but every file is built from the same production line and the same cold chain. Where local produce is available on the island and in French Polynesia more broadly, orchard fruit, fish and dairy are worked into the general seasonal frame rather than named as a single dish. Every set closes with documented allergen, halal, kosher and medical requirements, labelled per passenger and per cabin before it leaves the kitchen, which is what inflight catering here is actually measured on.
First & VVIP cabins
First and VVIP cabins at Hiva Oa Island are plated to a written specification rather than improvised on the day, with à-la-carte and caviar service available on request against that standing order. VIP flight catering here is filed, checked and signed before it ever reaches the galley door.
Business cabins
Business cabins at AUQ run on multi-choice hot service built to oven-ready formats sized to the galley fitted to the aircraft on stand. Crew meals, cabin crew meals and pilot meals are boxed separately to the roster, so tray sets and meal boxes never mix with the passenger load at Hiva Oa Island.
Protocol & dietary
Household, religious and medical requirements are documented per passenger rather than guessed at, covering halal and kosher sets and the full range of IATA special meal codes produced at Hiva Oa Island. Each set is built on a separate line and sealed before it leaves that line, which is what inflight catering is checked against here.
The three books
01
Royal & Government Flights
Royal households · government · state operations
- Plated service · First to main cabin
- Protocol handling · security clearance
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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 and sealed transfer for aircraft catering at NTMN / AUQ
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 Hiva Oa Island
Hiva Oa Island runs scheduled, charter and government traffic across a single narrow-body-rated runway, which makes documentation the constraint rather than volume: a delegation on the apron is a paperwork problem before it is a loading problem, and a charter rotation is a capacity problem worked against the same one stand. Airline catering, inflight catering, in-flight catering and aviation catering all run off one ops desk here rather than separate lines for each segment, which is what keeps a scheduled turnaround and a VIP movement on the same standard.
The uplift travels from our flight kitchen to the stand by airside delivery, staged and escorted rather than left on the ramp to wait for a gap in traffic. Ground handling on the field coordinates the timing with our own loading crew, so the cart reaches the aircraft on the call our coordinator gives, not on a generic turnaround clock. Airport catering at Hiva Oa Island is planned stand by stand, because there is only the one to plan against.
What we commit to on this station is one named coordinator, sealed carts and a signed handover on every rotation, whatever the mission on the apron that day.
Airline, charter and VVIP catering at Hiva Oa Island
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Government and state flight catering at Hiva Oa Island
On a field held to a single narrow-body reference code, a delegation movement is worked to the same loading plan as any scheduled rotation, only with a tighter file behind it. Government flight catering at Hiva Oa Island covers state visits and official delegations, including head of state movements, with the protocol file documented per passenger, security-cleared staff on the ramp, and the uplift sealed before it leaves the kitchen.
Government & state flights →
02
Royal and VVIP flight catering at NTMN
A single narrow-body reference code means a private airliner is sequenced onto the same one stand as everything else moving through Hiva Oa Island that day, so timing is held, not improvised. Royal flight catering and VVIP work for private airliners, BBJ, ACJ and comparable wide-body VIP configurations, is held to a written household specification kept on file between movements, with halal and household dietary requirements produced on request.
Royal & VVIP flights →
03
Charter and ACMI flight catering at AUQ
1215 metres of runway is enough to work a full charter rotation off the one narrow-body stand, so a group movement is staged in the exact order the galleys are laid out rather than loaded ad hoc. Charter flight catering at Hiva Oa Island covers ACMI and wet-lease operators, group movements and special missions, with charter flight catering counted against the loading sheet cabin by cabin.
Wide-body charter →
04
Airline and ad hoc catering at Hiva Oa Island
A narrow-body reference code is what lets a scheduled turnaround, a diversion and an AOG rotation all be worked from the same loading plan at Hiva Oa Island. Carriers running this station as an outstation draw on ad hoc airline catering, outstation catering, diversion catering and technical stop catering off one duty roster, with crew meals boxed to the roster across a multi-leg rotation rather than treated as an afterthought.
Commercial airlines →
05
Private jet and FBO catering at NTMN
We work the same 1215 m runway and the one narrow-body stand for business aviation as for every other movement through Hiva Oa Island, so a private jet is never queued behind a separate process. Private jet catering in French Polynesia reaches the FBOs on the field and the GA terminal on the same cold chain and the same paperwork as an airline uplift, business aviation catering and business jet catering included.
Private jets →
Charter flight catering reviewed at Hiva Oa Island
Operators on commercial aviation catering at Hiva Oa Island (AUQ)
Government flight department
Royal household
Charter operator
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Scheduled airline
“We were looking for a dependable airline catering partner in Hiva Oa Island (AUQ/NTMN) and the process was straightforward. They understood airline operations and kept communication short, clear, and useful. A good partner to have when the usual supplier is not available. That made the turnaround easier for both the flight crew and the team on the ground.”
★★★★☆Private jet operator
Mariam — Corporate Aviation Manager
“I arranged VIP flight catering in Hiva Oa Island for our departure from AUQ/NTMN. Communication was responsive and the team handled a late timing change without any issue. I would use them again for another flight from Hiva Oa Island. That made the turnaround easier for both the flight crew and the team on the ground.”
★★★★★Government flight department
Elena — Presidential Flight Coordinator
“We had several halal airline meals on our order at Hiva Oa Island (AUQ/NTMN) and everything was handled correctly. The team confirmed the dietary details carefully and there was no confusion when the order arrived. That attention to detail makes a big difference onboard. That made the turnaround easier for both the flight crew and the team on the ground.”
★★★★★Charter operator
Marta — Crew Operations Coordinator
Hiva Oa Island (NTMN / AUQ): airport catering data
| Datum | Value |
|---|---|
| Longest runway | 1,215 m |
| Runways | 1 |
| Aerodrome reference code | narrow-body |
| ICAO | NTMN |
Aircraft catering questions at NTMN
Technical stop catering questions at Hiva Oa Island, French Polynesia
What operations gets asked every week about Hiva Oa Island.
Ask operations directly →Do you cater VIP, VVIP and government flights at Hiva Oa Island, and under what protocol?
Yes, with a dedicated protocol file for every movement: VIP flight catering and government flight catering here run to a documented specification, cleared staff and a sealed handover before the aircraft is boarded.
What lead time do you need to plan an uplift at AUQ, and how late can the specification change?
We work on a standing lead time set at booking and confirm the final count and specification shortly before departure, so a late change is built into the process rather than treated as an exception; ask how far in advance your rotation needs to be filed and we will confirm it against the loading window.
NTMN, do you deliver airline catering airside, and how does the uplift reach the aircraft?
The hi-loader carries the sealed cart to galley height on every stand at Hiva Oa Island, so airline catering and airside delivery are one movement rather than a drop at the foot of the aircraft.
Can Hiva Oa Island support private jet catering to the FBOs and the GA terminal on the field?
A single cold chain covers the whole field, so private jet catering and FBO catering reach every operator on the GA terminal on the same paperwork as a scheduled airline uplift.
How does Hiva Oa Island produce halal, kosher and the IATA special meal codes, and how are they documented?
Hiva Oa Island's production line runs halal and kosher sets on a separate line from the main tray build, with every SPML code labelled per passenger before it is sealed for boarding.
Outstation catering near Hiva Oa Island
NHV / NTMD
Nuku Hiva
French Polynesia · 172 km from Hiva Oa Island
Airline & VIP flight catering →
FGU / NTGB
Fangatau
French Polynesia · 703 km from Hiva Oa Island
Airline & VIP flight catering →
TKX / NTKR
Takaroa
French Polynesia · 836 km from Hiva Oa Island
Airline & VIP flight catering →
Airline catering quote for Hiva Oa Island
Request a quote
Send us your catering needs for AUQ
Hiva Oa Island (AUQ / NTMN)
Give us the aircraft and what goes on board. A coordinator comes back with a quote for Hiva Oa Island, 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 Hiva Oa Island (AUQ)