01
Wide-body & private jet
From a light jet to a full 777, one caterer, one standard
Aviation catering — Caicara del Orinoco, Venezuela
Airline catering, VIP flight catering and private jet catering — Caicara del Orinoco (SVCD / CXA)
CXA (IATA) · SVCD (ICAO)
A single narrow-body runway and one reference code shape every rotation through Caicara del Orinoco, so aircraft provisioning here runs on one wide-body-trained crew rather than a rotating pool. Inflight catering and in-flight catering are boarded by hi-loader to galley height, with the uplift staged airside and cleared before the aircraft is called to the stand.
1,500 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 — Caicara del Orinoco
Hi-loader aviation catering on the Caicara del Orinoco (CXA) apron
Everything below is what we measure at this station — distances, windows, who signs what.
Inflight catering order window at Caicara del Orinoco, Venezuela
Aviation catering from sealed cart to galley door at CXA
The loading window at Caicara del Orinoco is worked as one sequence rather than a set of separate handoffs: sealing at the kitchen, ramp access onto the apron, then the hi-loader run to the galley door. Every catering uplift here is planned against that sequence before the aircraft is called forward, not after. Ramp access is held on our own clearance, so the convoy moves on our schedule and not on whoever else is working the apron that day.
Between the kitchen and the stand at Caicara del Orinoco sit screening, an escort through the airside gate, and whatever else is moving on the apron that hour; the plan for each catering uplift is built against the busiest version of that route, not the easiest. Galley catering is sealed before it leaves the kitchen door, so the chain of custody starts before the convoy ever reaches the ramp. Temperature is logged at sealing and logged again at the galley, and the handover carries a signature at both ends, so nothing changes hands unrecorded between SVCD and the aircraft.
One coordinator owns the load from sealed kitchen door to signed galley handover.
Flight kitchen and crew meals for Caicara del Orinoco (CXA)
Cleared crews behind government flight catering at SVCD
The production kitchen behind Caicara del Orinoco runs hot production, pastry, a cold larder and a protocol line under one roof, all built to HACCP standard rather than assembled ad hoc for each rotation. That single-roof arrangement is what lets airport catering here move from a cold larder to a sealed cart without a second facility in between, which matters more on a narrow-body reference code than anywhere with room to spare. Airport catering at Caicara del Orinoco and airport catering in Caicara del Orinoco both draw from the same HACCP-run floor, cabin by cabin.
Government flight catering at SVCD is handled by the same named team on every rotation, not a rotating pool pulled in for the day. Security clearance sits on file for each of them, their names sit on the access list, and they are trained to the household standards a protocol officer expects before an uplift is signed off. That team carries the same paperwork discipline whether the load is a routine catering rotation or a sealed movement for a delegation passing through.
VIP flight catering menus for Caicara del Orinoco, Venezuela departures
Royal flight catering standards per cabin at Caicara del Orinoco airport
With one narrow-body reference code governing the ramp, the menu plan at Caicara del Orinoco is written to the cabin and the mission rather than to a fixed weekly cycle, so a scheduled rotation and a VIP flight menu can run off the same kitchen without colliding. Inflight catering at Caicara del Orinoco draws on regional produce where the season allows it — river fish, dairy, orchard fruit — worked into a charter flight menu or a standing airline cycle as the booking requires. Every special set is documented per passenger and per cabin before it is sealed, not assembled on the day. Allergen, halal, kosher and medical requirements travel with the load as a written record, matched to the seat it belongs to.
First & VVIP cabins
First and VVIP cabins at Caicara del Orinoco are plated to a written specification rather than a standard tray line, with à-la-carte and caviar service available on request against the standing order on file. VIP flight catering here is filed against that same specification for every repeat rotation, so the presentation does not vary between one movement and the next.
Business cabins
Business cabins at SVCD run a multi-choice hot service in oven-ready formats sized to the galley fitted to the aircraft on the stand, plated in tray sets rather than improvised meal by meal. Crew meals, cabin crew meals and pilot meals are boxed separately to the roster, so cockpit and cabin crew are never served off the passenger load.
Protocol & dietary
Protocol and dietary requirements at Caicara del Orinoco are documented per passenger before the load is sealed, covering household and religious sets, medical diets and the full range of IATA special meal codes. Halal and kosher sets for this inflight catering are produced on a separate line and sealed apart from the main tray run, so cross-contact never becomes a question at handover.
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
Aircraft catering under HACCP control at CXA
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 Caicara del Orinoco
With a single narrow-body-rated runway and one reference code governing every movement, Caicara del Orinoco runs on a traffic mix where a delegation is a documentation problem and a charter diversion is a capacity problem, never both at once on the same stand. Airline catering at Caicara del Orinoco is planned against whichever of those two problems the rotation actually presents, rather than against a fixed template.
The uplift reaches the aircraft by a fixed route: sealed at the kitchen, escorted onto the apron, then boarded by hi-loader at the stand rather than staged on the ground and carried up by hand. Aviation catering at Caicara del Orinoco and in-flight catering at Caicara del Orinoco both move on that same route, with the loading crew and the escort drawn from the same cleared roster every time. Inflight catering in Caicara del Orinoco and airport catering in Venezuela are coordinated off the same desk, so a scheduled rotation and an ad hoc diversion never compete for the same crew unbriefed.
On every rotation through SVCD, one coordinator owns the load from the sealed kitchen door to a signed handover at the stand.
VVIP catering and commercial flights at SVCD
01
Government and state flight catering at Caicara del Orinoco
A 1500 m runway sets the aircraft types that can work Caicara del Orinoco, and government flight catering here is built around exactly that envelope rather than around a larger field's assumptions. Protocol is documented per passenger, staff are security-cleared, and a head of state movement is sealed at the kitchen before it ever reaches the ramp.
Government & state flights →
02
Royal and VVIP flight catering at SVCD
A private airliner working to Caicara del Orinoco's 1500 m runway is boarded to the same household specification on every repeat rotation, kept on file between movements rather than rebuilt each time. Royal flight catering and VVIP work here cover BBJ, ACJ and wide-body VIP types, with halal and household dietary requirements produced on request.
Royal & VVIP flights →
03
Charter and ACMI flight catering at CXA
Across the single narrow-body stand at Caicara del Orinoco, the 1500 m runway sets what a charter, ACMI or wet-lease operator can bring in, and the loading plan is built to that limit rather than to a wide-body assumption. Charter flight catering here covers group movements and special missions with a full three-cabin uplift, and charter flight catering at CXA is counted against the loading sheet before boarding starts.
Wide-body charter →
04
Airline and ad hoc catering at Caicara del Orinoco
Our crews work Caicara del Orinoco's single narrow-body reference code as an outstation call rather than a home-base rotation, which means ad hoc airline catering has to be ready before the aircraft is even confirmed on the stand. Outstation catering, diversion catering and technical stop catering all run off the same duty roster here, AOG included, across a multi-leg day without a change of tray standard.
Commercial airlines →
05
Private jet and FBO catering at SVCD
Sequencing has to work around Caicara del Orinoco's single narrow-body stand, since business aviation and scheduled traffic share the same limited ramp rather than separate aprons. Private jet catering at CXA is delivered to the FBOs on the field and the GA terminal on the same cold chain and the same paperwork as an airline uplift, with business aviation catering and FBO catering run off the identical kitchen as any business jet catering request.
Private jets →
Charter flight catering reviewed at Caicara del Orinoco, Venezuela
Protocol teams on VVIP catering at Caicara del Orinoco (CXA)
Government flight department
Royal household
Charter operator
Scheduled airline
“For a last-minute requirement at Caicara del Orinoco (CXA/SVCD), we contacted them as our airline catering partner. They understood airline operations and kept communication short, clear, and useful. It made the station much easier to manage. The order was complete on arrival and easy for us to check before closing the doors.”
★★★★★Private jet operator
Abdullah — Executive Flight Manager
“I arranged VIP flight catering in Caicara del Orinoco for our departure from CXA/SVCD. Everything arrived fresh, well presented, and easy for the cabin crew to organize before boarding. A very easy service to use at this station. From an operational point of view, the service was easy to manage and required very little follow-up.”
★★★★☆Government flight department
Mehdi — State Aviation Manager
“For our flight from Caicara del Orinoco (CXA/SVCD), the cabin order included multiple kosher airline meals. Each item was clearly identified, separated from the standard meals, and easy to check before boarding. We were happy with the accuracy of the order. Updates were timely and the final delivery matched the confirmation we had from operations.”
★★★★☆Charter operator
Tom — Operations Controller
Outstation catering data for Caicara del Orinoco (SVCD / CXA)
| Datum | Value |
|---|---|
| Longest runway | 1,500 m |
| Runways | 1 |
| Aerodrome reference code | narrow-body |
| ICAO | SVCD |
Business jet catering questions at Caicara del Orinoco, Venezuela
Pilot meals and loading questions at Caicara del Orinoco, Venezuela
What operations gets asked every week about Caicara del Orinoco.
Ask operations directly →Whose private jet catering reaches the FBOs and the GA terminal at CXA?
For every operator based at or transiting CXA, FBO catering is delivered to the FBOs on the field and the GA terminal on the same cold chain and paperwork as an airline uplift.
At which point are halal, kosher and the IATA special meal codes produced for a flight through SVCD?
Halal, kosher and the full range of SPML codes are produced on a separate line at the kitchen and sealed before the load ever leaves for the ramp, with each special meal documented against the passenger it belongs to.
Where does airline catering board the aircraft at Caicara del Orinoco?
The sealed handover record proves it: airline catering is delivered airside to the stand and boarded by hi-loader at galley height, never left at the foot of the aircraft.
Is there a published price for airline catering at Caicara del Orinoco Airport?
The duty coordinator prices each request instead of quoting from a list, since airline catering cost here depends on cabin count, specification and the loading window booked.
How far in advance does an order need to be placed for a rotation through CXA?
The lead time rests on the same security clearance that governs the loading window, and while standard rotations run on a routine schedule, the desk also takes last minute airline catering requests worked against that same clearance.
Commercial aviation catering near Caicara del Orinoco
SFD / SVSR
San Fernando de Apure
Venezuela · 144 km from Caicara del Orinoco
Airline & VIP flight catering →
VDP / SVVP
Valle de La Pascua
Venezuela · 178 km from Caicara del Orinoco
Airline & VIP flight catering →
CLZ / SVCL
Guarico
Venezuela · 200 km from Caicara del Orinoco
Airline & VIP flight catering →
Inflight catering quote for SVCD
Request a quote
Send us your catering needs for CXA
Caicara del Orinoco (CXA / SVCD)
Give us the aircraft and what goes on board. A coordinator comes back with a quote for Caicara del Orinoco, 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 Caicara del Orinoco (CXA)