DAOI / CFK · Chlef · Algeria

Private jet catering at Chlef Aboubakr Belkaid International Airport (DAOI / CFK), Chlef

Catering to your aircraft in Chlef.

Departures from DAOI follow citrus, summer heat and the occasional winter front, so we plan around what Chlef Province grows and what the aircraft carries. Order by phone or email, day or night; your handling agent receives it plane-side.

Menu & order Download the menu

10 hours

ideal notice, last-minute handled

Plane-side

handover at the steps

Flight deck

crew and pilot dishes, on request

24/7

a flight attendant on the line

Three of us. All ex VIP cabin crew.

We know the galley, the diet card and the 5 a.m. re-plate — because we lived them. So we built the caterer we always wished we could call.

Camille

Menu & galley logistics

Fourteen years on VIP and head-of-state cabins. Can plate for twelve in a G650 galley and still land it hot.

Inès

Dietary & labelling

The one who reads every diet card twice. If it says no cross-contact, it means no cross-contact.

Sofia

The 24/7 line

Answers at 5 a.m. when the leg moved overnight. Same-day swaps are her love language.

The local tableCooked so it travels

What Chlef brings to your in-flight catering (CFK)

Chlef Province sits between the Dahra hills and the Ouarsenis range, and the Cheliff valley feeds a private jet menu with more than people expect. Citrus is the headline: clementines and oranges in winter, which travel well and need no galley at all. Dates and figs arrive later in the year and make clean private jet snacks. Local specialities that work on a plane include chakhchoukha cut small, merguez grilled for the oven, and couscous steamed with vegetables, packed with the broth in its own pot.

An inflight menu for Chlef has to respect two things: what the valley grows and what a short Algerian leg allows. Private jet food from here leans on lamb, chicken and fish from the coast, served with semolina, olives and flatbread. Mediterranean platters of cheeses, olives and cured meats suit a departure with no galley time. Local specialities such as dolma, chorba and sweet pastries with dates are nameable, labelled by seat, and cut for a tray in Chlef Province.

Open the menu Download the menuPDF

Chlef Province local specialities: couscous, chorba and citrus packed for a private jet menu

01Chorba frikBroth in its own pot; Oven for the meat, herbs added at service

02Couscous with seasonal vegetablesSemolina and vegetables packed apart; Sauce apart

03Merguez and grilled lambCooked, packed hot; Oven to finish

04Cheliff valley citrus platePeeled and segmented; Chilled

05Dates and figs with almondsDry, no service needed; Re-plate cold

06Makroud and baklavaSealed in a rigid box; Re-plate cold

How it works

Three steps, one message

You message us

Tail, pax, diets, timing. One message — no portal, no quote form. Answered at any hour, by a flight attendant.

We cook & pack for a galley

Leak-proof boxes, marked by guest and restriction, with reheating times written on the lid.

You re-plate and serve

Two minutes out of the drawer. Whatever you ordered for the crew comes in the same delivery, and one clean invoice follows.

At a glance · ChlefChlef Aboubakr Belkaid International Airport · DAOI

The three founders, former VIP cabin crew, on a business jet airstair — private jet catering at Chlef Aboubakr Belkaid International Airport (DAOI)

Chlef Aboubakr Belkaid International sits in the Cheliff valley, where the field's 463 feet of elevation are the least of what shapes a departure: citrus season, summer heat on the apron and a general aviation ramp with little room to wait. Private jet catering here is built around that: produce from Chlef Province, halal as the default assumption, and a handover to the FBO or your handling agent. For executive jet catering, business aviation catering and diplomatic flight catering alike, the brief is the same as anywhere: type, galley, headcount, slot. Inflight catering for the cabin and cabin crew meals for the flight deck come from one order.

Restaurant cuisine, cooked on the ground
Fresh and local produce
Labelled by seat, diet and reheat
Aviation-ready packaging
High loader for large cabins
HACCP certified kitchens

Who we fly forTwo cabins, one standard

Business jet at CFK, Chlef, with galley door open for private jet catering

Business aviationOur core

Business jet catering at Chlef Aboubakr Belkaid International Airport for VIP flights

Business jet catering at CFK usually serves a small group on a short sector: a corporate jet with six seats, a charter flight with a mixed manifest. Corporate jet catering starts from the galley and the headcount, and VIP flight catering is written around the passengers' habits. Luxury inflight catering here means good produce, correct halal handling and a private jet chef's attention to the bespoke menu. Charter flight catering for Chlef is ordered with the trip.

Government flight at Chlef Aboubakr Belkaid International prepared for head of state flight catering

State & royalDiscretion, protocol

Head of state and government inflight catering at Chlef Aboubakr Belkaid International Airport (CFK)

When a government aircraft lands at Chlef, the menu has usually been cleared by a protocol office. Government flight catering here means halal, traceable and discreet; head of state flight catering follows the same line with a named team. VIP aviation catering and state visit aircraft catering are agreed ahead and handed over plane-side.

Menu highlights for jet catering in *Chlef* (DAOI)Or write your own, we cook it

Cold private jet platters with olives, cheeses and Cheliff valley citrus at DAOI

Cold galley

No oven · served in four minutes

Mediterranean private jet platters: cheeses, olives, cured meatsChilled

Cheliff valley citrus plateRe-plate cold

Dates, figs and almonds as private jet snacksRe-plate cold

Gourmet inflight meals: lamb mechoui salad, harissa on the sideSauce apart

Hot gourmet inflight meals of lamb and chicken tagine ready for the oven in Chlef

Hot service

One oven · re-plated in twelve minutes

Chorba frik with lambOven

Lamb couscous, vegetables apartSauce apart

Grilled merguez with roasted peppersOven

Chicken tagine with olives and lemonOven

Make a request Download the menuPDF

A dish sealed and labelled for one guest's diet

PrincipalSealed

Nut-free · gluten-freeChecked by two people

Special meals

Dietary requirements and aviation catering at Chlef Aboubakr Belkaid International Airport (DAOI)

Halal is the default assumption for Algerian departures, so here it is simply how the kitchen works, with sealed trays and no pork or alcohol in the preparation. Kosher, vegan, gluten free and allergen free meals are written as a procedure: separate board, separate box, seat number on the lid. Semolina is wheat, so gluten free is planned around rice, potatoes and fresh vegetables. Kids meals and other special meals are ordered with the trip.

Allergens

A sheet per guest. Separate boards, separate boxes.

ii.

Halal & kosher

Sealed, certificate in the same box.

iii.

Children

Their own menu, nothing to cut at altitude.

iv.

Plant-based & wellness

Vegan, low-carb, light — composed, never compromised.

Crew & pilot mealsOn request

Crew meal boxes and crew meals at Chlef Aboubakr Belkaid International Airport

At DAOI, we order crew meals when you ask for them, and they are billed as part of the trip. Flight crew meals travel in labelled crew meal boxes, and pilot meals can be two different dishes to avoid a shared plate. Crew catering and cockpit meals are planned for a short stop in Chlef, with different meals for pilots on request. Cabin crew meals are sized for the galley, not the cabin.

Meal passDAOI

Cabin crew

Box

Marked crew

Galley

Oven 6 min

Order

On request

Marked crew

Meal passDAOI

Pilots

Box

CPT ≠ F/O

Galley

Cold or hot

Order

On request

Two dishes

Chlef Aboubakr Belkaid International Airport (DAOI, CFK) terminal and apron in Chlef Province

To the steps, on your slot.

Airside · plane-side · day or night

DeliveryEvery FBO

FBO delivery and FBO catering at Chlef Aboubakr Belkaid International Airport (CFK)

FBO catering at Chlef means the tray reaches the FBO and your handling agent takes it airside. Catering delivery to the FBO is coordinated with the general aviation terminal, and ground handling catering follows the same route. Handling agent catering is the one-point contact for the plane-side handover.

FBOHandling agentGround handlerGA terminal

High loaderLarge cabins, bizliners

Large cabin jet catering with a high loader at Chlef Aboubakr Belkaid International Airport (CFK)

For larger aircraft at Chlef, the aircraft type decides how the galley is loaded: door height, whether a high loader is needed, and the position of the galley on board. Galley catering for a widebody is packed in carts and delivered airside by your handling agent. Tell us the type and we plan aircraft provisioning for that galley, from airside catering delivery to ovens and drawers.

Mention it when you order

HACCP kitchen

Certified, inspected, with cold-chain records filed against your trip.

All FBOs served

Whichever terminal you park at, handover is at the aircraft, on your slot.

Diets read twice

Allergen sheet per guest, halal and kosher on request, sealed and labelled.

One clean invoice

Itemised and trip-report ready, sent after the leg.

About the airportDAOI / CFK

About Chlef Aboubakr Belkaid International Airport (DAOI): aviation catering and general aviation

Chlef Aboubakr Belkaid International sits in the Cheliff valley at 463 feet, a regional field for general aviation and scheduled domestic traffic. Airport catering here serves a small terminal with a short apron, and the FBO is where trays are received. Ground handling services, the FBO services offered at the general aviation terminal and a modest business aviation hub role define the field. Seasonal crops and local halal supply decide what is easy to source.

Business aviation

Business aviation at Chlef is regional: corporate shuttles, government visits and charter flights, which makes the field a small business aviation hub for the valley. Inflight catering and in-flight catering for these flights are short and practical; aviation catering and business aviation catering draw on local produce. Executive jet catering and diplomatic flight catering are ordered with protocol, and ground handling services on the ramp take the trays plane-side. Cabin crew meals and crew meals are boxed separately and handed over by the same FBO services.

Customs & food import

Algerian customs control imported food and animal products, so catering is best sourced locally. A passenger or crew member bringing fresh food from abroad may have it held at the terminal. Tell us what is on board: the FBO services team and ground handling services at Chlef can then confirm what clears, and the business aviation hub side of the field keeps arrivals orderly.

ReviewsFrom the crews we cater for

5.0 / 5

★★★★★

Average rating from the cabin crew and pilots we cater for.

Leave a review

★★★★★LIGHT JET

“Choosing chicken skewers with a couscous salad for 2 people at DAOI was straightforward; the challenge was making it work with a short ground stop. I appreciated the emphasis on meal organisation throughout the VIP flight catering arrangements. The Galley Girls understood why we wanted the salads readily accessible instead of spread across several different boxes. That left time to check the sandwiches properly before the passengers were ready for the next part of the service.”

Joshua D. | VIP flight attendant

Citation XLS+

★★★★★GOVERNMENT

“The 4 passenger portions of a mezze selection with flatbreads were the easy part; managing a short ground stop at CFK took more planning. Instead of asking us to improvise, The Galley Girls explained how the fruit plates could be arranged during service. We could finish the breakfast portions as each guest was ready, rather than laying everything out at once. I would discuss charter flight catering with them again, especially when meal organisation needs careful coordination.”

Lin S. | Government flight manager

ACJ319

★★★★★VIP AIRLINER

“Between cabin checks at Chlef Aboubakr Belkaid International Airport, I coordinated prawn salad and small fruit plates for 8 guests and explained our concerns about a revised passenger count. The confirmation from The Galley Girls showed the fruit plates clearly enough for us to check the planned service quantities. It was useful to see the main courses listed separately when checking how much space the complete order would require. This experience of private jet food gave us a useful reference for managing written menu details on another departure.”

Hana H. | Chief cabin officer — BBJ

BBJ 2

Questions crews ask about ChlefAsked by crews

How much does private jet catering cost at Chlef when the passenger count changes at the last minute?+

A changed headcount at CFK means changed portions. Platters and boxed meals are easy to resize, while plated hot courses are repriced per dish. What makes the total move is the menu: imported fish costs more than valley vegetables, dates less than cured meats. Last-minute orders are handled; the invoice reflects the final count.

What is the lead time for private jet catering when we order a return leg from Chlef for the way back?+

A return leg from CFK is its own service: its own box, its own labels, its own re-plating. Lead time is not a figure to memorise here, it is what makes the order simple: a known slot, a known type, a halal brief. Last-minute orders are handled, and the return can be added to the trip at any point.

What do customs mean for catering when the departure slot is fixed and the turnaround is short?+

A short turnaround at CFK leaves no time to argue with customs: fresh produce and meat from outside Algeria is a risk, so we build menus from local halal supply. Sealed trays go to the handling agent, who takes them airside. The slot is the deadline, and we plan back from it.

Can you bring food on board for a long leg with two services?+

Two services on one leg means two moments in the galley. Food brought from abroad rarely survives either well, and customs control it. We build the first meal as cold platters and the second as a hot course, each labelled, so the crew serves without guessing.

Is catering part of a charter when the season or weather window decides departures from Chlef?+

If heat, wind or a front decides when you leave Chlef, catering stays a separate order, adjusted to the new time. It is never rolled into a charter price. We keep the order open until the slot is firm, then pack.