01
Wide-body & private jet
From a light jet to a full 777, one caterer, one standard
Aviation catering — Moorea-Maiao, French Polynesia
Airline catering, VIP flight catering and private jet catering at Moorea-Maiao (NTTM / MOZ)
MOZ (IATA) · NTTM (ICAO)
A single narrow-body reference code governs the apron at Moorea-Maiao, and our crews plan every uplift against that one stand rather than a wide-body ramp. We run inflight catering and in-flight catering here on the same hi-loader method used across the network, boarding the galley door directly rather than staging trays at the foot of the aircraft, with aviation catering scheduled around the field's traffic.
1,230 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 — Moorea-Maiao
Hi-loader aviation catering on the Moorea-Maiao (MOZ) apron
Everything below is what we measure at this station — distances, windows, who signs what.
Inflight catering order window at Moorea-Maiao, French Polynesia
Flight catering sealed and logged to the stand at Moorea-Maiao airport
Ramp access at Moorea-Maiao is held on our own clearance, not borrowed from a third party, so the sealed cart moves from our kitchen to the apron without waiting on someone else's badge. Every catering uplift here is logged at the point it leaves the kitchen and again at the point it reaches the aircraft, so the interval is a record, not an estimate. That record is what a duty officer checks first when a rotation runs tight at MOZ.
The convoy is the risk here, not the food: between our kitchen and the single narrow-body stand at Moorea-Maiao sit screening, an escort and whatever else is moving on the apron that hour. We plan the galley catering run against the worst of that traffic rather than the average of it, because a delay on the ramp costs more than a delay in the kitchen ever could. Temperature is logged when the load is sealed and logged again at handover, and the catering uplift closes on a signature that names who received it at NTTM. That chain of custody travels with the cart, not with the paperwork afterwards, and it is the same for a scheduled rotation as for a government movement.
One coordinator, one sealed cart, one signature: nothing else moves the load.
Airline food supplier for NTTM / MOZ rotations
Pilot meals and cleared production crews for Moorea-Maiao (MOZ)
HACCP governs every line in the flight kitchen that provisions Moorea-Maiao, from the cold larder through to the tray sets staged for boarding, and that standard does not flex for a busy rotation. Airport catering here runs hot production, pastry and a protocol cell under one roof, so a multi-class order for one flight moves through a single building rather than several. Airport catering at MOZ is built on that arrangement: fewer handovers between the oven and the cart, and a shorter cold chain to defend on the way to the stand.
The team assigned to government flight catering at this station is the same named crew on every rotation, not whoever is available that day. Each member holds security clearance on file, sits on the access list for the ramp, and is trained to the household standards a royal or state movement expects. That continuity is what keeps a sealed uplift moving on schedule when the passenger manifest cannot be shared in advance.
VIP flight catering menus for Moorea-Maiao departures
Royal flight catering standards per cabin at NTTM / MOZ
Menus at Moorea-Maiao are written to the cabin and to the mission rather than to a single fixed cycle, so a scheduled rotation and a chartered movement are not served from the same plan. French Polynesia's produce shapes the sourcing where it can: fish, tropical fruit and dairy brought in against a fixed specification rather than a free hand in the kitchen. Inflight catering here moves from that specification straight into tray sets and passenger meal boxes, sized to whichever galley the aircraft carries. Every allergen, halal, kosher and medical requirement is documented per passenger and per cabin before the cart is sealed, not worked out after boarding.
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First & VVIP cabins
First and VVIP cabins at Moorea-Maiao are plated to a written specification rather than improvised on the day, with à-la-carte and VIP flight catering service available on request. The presentation is filed against the standing order, so a repeat rotation sees the same result each time.
Business cabins
Business cabins at NTTM run on multi-choice hot service, built into oven-ready formats sized to whichever galley the aircraft carries. Crew meals, cabin crew meals and pilot meals travel in the same tray sets, boxed separately and matched to the roster rather than to the passenger count.
Protocol & dietary
Protocol and dietary requirements are documented per passenger at Moorea-Maiao, covering household, religious and medical sets alongside halal and kosher production and the full range of IATA special meal codes. Inflight catering for these sets is produced on a separate line and sealed before it leaves that line, keeping cross-contact risk out of the standard run.
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-compliant aircraft catering at MOZ
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 NTTM
A single narrow-body reference code sets the shape of every rotation through Moorea-Maiao, so a delegation lands as a documentation problem rather than a capacity one, and a repeat charter is worked as a repetition problem rather than a fresh plan each time. That one stand, worked one aircraft at a time, is what airline catering in French Polynesia is built around at this field.
The route from our kitchen to the aircraft runs across the apron to the single stand, loaded by hi-loader to galley height rather than staged at the foot of the aircraft. Ground handling on the field feeds into that same route, and airside delivery is timed against whatever else is moving on the ramp that hour. Aviation catering in Moorea-Maiao and airport catering in Moorea-Maiao both run off that one route, with in-flight catering in French Polynesia and inflight catering in French Polynesia carried on the identical cart.
On every rotation through MOZ, one coordinator owns the load from seal to signature, with a sealed cart and a written handover closing out the job.
VVIP catering and commercial flights at Moorea-Maiao (MOZ)
01
Government and state flight catering at NTTM
A movement carrying a head of state can be boarded through the same narrow-body stand that serves every other rotation at Moorea-Maiao, because the reference code sets the working limit, not the mission. Government flight catering here runs on a protocol file documented per passenger, security-cleared staff, and an uplift sealed before it leaves our kitchen.
Government & state flights →
02
Royal and VVIP flight catering at MOZ
At the single narrow-body stand worked at this field, the shorter runway becomes the reason household standards are held to one written specification rather than reworked each visit. VVIP and royal flight catering at Moorea-Maiao covers private airliners, halal and household requirements produced on request and kept on file between movements.
Royal & VVIP flights →
03
Charter and ACMI flight catering at Moorea-Maiao
Sequencing has to work around the single narrow-body stand available at Moorea-Maiao, since the 1230 m runway sets which aircraft can be staged there at all. Charter flight catering for ACMI and wet-lease operators, group movements and special missions is counted against the loading sheet, with charter flight catering at MOZ staged in the order the galleys are laid out.
Wide-body charter →
04
Airline and ad hoc catering at NTTM
A single narrow-body reference code at Moorea-Maiao sets one stand as the working limit for every rotation through the field. Carriers running this station as an outstation draw on ad hoc airline catering and outstation catering, with diversion catering and technical stop catering held ready for AOG and a multi-leg rotation, crew meals in French Polynesia and crew meals at NTTM boxed to the roster on every one of them.
Commercial airlines →
05
Private jet and FBO catering at MOZ
The 1230 m runway at Moorea-Maiao is short enough that business aviation shares the same single stand as every other movement on the field, rather than a dedicated ramp of its own. Private jet catering in Moorea-Maiao reaches the GA terminal and the FBOs on the field through our dedicated branch, on the same cold chain and paperwork as an airline uplift.
Private jets →
Charter flight catering trusted by operators at NTTM / MOZ
Flight departments on jet catering at NTTM / MOZ
Government flight department
Royal household
Charter operator
Scheduled airline
“Our flight changed at short notice and we arranged diverted flight catering at Moorea-Maiao (MOZ/NTTM). Communication was fast and practical, which made a difficult turnaround much easier for our crew. A dependable option for irregular operations. The order was complete on arrival and easy for us to check before closing the doors.”
★★★★★Scheduled airline
Adriana — Flight Assistance Manager
“For an operation away from our normal base, we arranged airline catering at outstations at Moorea-Maiao (MOZ/NTTM). The crew received exactly what was ordered, with clear labels and no last-minute chasing from operations. Very useful coverage for smaller or less familiar stations. The order was complete on arrival and easy for us to check before closing the doors.”
★★★★★Scheduled airline
Salma — Station Operations Manager
“The operations team needed an airline catering cost per meal for Moorea-Maiao (MOZ/NTTM) with very little time to decide. The quote was detailed enough for operations and accounting, but still quick to review. We appreciated the transparency. Updates were timely and the final delivery matched the confirmation we had from operations.”
★★★★★Private jet operator
Ethan — VIP Trip Manager
Airport catering reference for Moorea-Maiao (NTTM / MOZ)
| Datum | Value |
|---|---|
| Longest runway | 1,230 m |
| Runways | 1 |
| Aerodrome reference code | narrow-body |
| ICAO | NTTM |
Airline catering services FAQ for Moorea-Maiao
Outstation catering and access questions at Moorea-Maiao
What operations gets asked every week about Moorea-Maiao.
Ask operations directly →Is halal, kosher and full SPML production available at Moorea-Maiao?
Our coordinator confirms every halal, kosher and special meal code request against the passenger manifest before the cart is sealed, and each meal is labelled per passenger. These special meals are produced on a separate line from the standard run.
When can you cater VIP, VVIP and government flights at MOZ?
When a movement is confirmed, the same named team handles VIP flight catering and government flight catering under a protocol file documented per passenger. That file travels with the uplift from the kitchen to the signature at handover.
Which factors set airline catering cost at NTTM?
The loader, the cart count and the loading window set the cost of a quotation, since cabin count and specification both change what has to move across the ramp. We publish no fixed price list; the desk returns a quotation once those factors are confirmed.
Does Moorea-Maiao take a last-minute change to a catering order?
Every specification can be revised up to the point the cart is sealed, and each change is logged against the loading sheet rather than assumed. Lead time varies with the segment, so the desk confirms how far in advance a given order needs to be placed.
What does airside delivery look like at Moorea-Maiao?
We load directly at the galley door by hi-loader rather than leaving the cart at the foot of the aircraft, keeping the cold chain closed until handover. That is how airline catering reaches the single stand worked at this field.
Where does private jet catering reach on the field at MOZ?
The handover log names the GA terminal and the FBOs on the field as the delivery points for FBO catering, each signed against the same paperwork as an airline uplift. Nothing is delivered off that record.
Commercial aviation catering near Moorea-Maiao
PPT / NTAA
Papeete
French Polynesia · 18 km from Moorea-Maiao
Airline & VIP flight catering →
HUH / NTTH
Fare
French Polynesia · 161 km from Moorea-Maiao
Airline & VIP flight catering →
RFP / NTTR
Uturoa
French Polynesia · 200 km from Moorea-Maiao
Airline & VIP flight catering →
Aircraft catering quote for NTTM
Request a quote
Send us your catering needs for MOZ
Moorea-Maiao (MOZ / NTTM)
Give us the aircraft and what goes on board. A coordinator comes back with a quote for Moorea-Maiao, 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 Moorea-Maiao (MOZ)