Catering to your aircraft in Batu Licin.
Batu Licin is humid, flat and busy with company flights, and a tray left in the sun does not survive. We pack sealed, labelled food for WAOC and deliver it to the aircraft through your handling agent.
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.
Fourteen years on VIP and head-of-state cabins. Can plate for twelve in a G650 galley and still land it hot.
The one who reads every diet card twice. If it says no cross-contact, it means no cross-contact.
Answers at 5 a.m. when the leg moved overnight. Same-day swaps are her love language.
South Kalimantan is a river-and-coast kitchen, and a private jet menu for Batu Licin borrows from it. Banjar cooking leads: soto banjar, a clear spiced chicken broth with rice cake and egg, and ketupat kandangan, rice cakes with fish in a coconut sauce. Freshwater and sea fish come from the rivers and the Java Sea side, and local specialities like ikan bakar travel well when the sauce rides in its own pot. For an inflight menu, we pack hot dishes for the oven or the re-plate, and keep the sambal apart.
Private jet food from Kalimantan Selatan starts with rice, fish and sambal. Our private jet platters lean on grilled fish, chicken in turmeric and fresh tropical fruit, while gourmet inflight meals such as soto banjar are sealed in a rigid tray with the broth separate. Private jet snacks follow the local table too: banana fritters, kerupuk and cut pineapple. These local specialities are cooked for the galley you have, then handed over at the FBO.
Tail, pax, diets, timing. One message — no portal, no quote form. Answered at any hour, by a flight attendant.
Leak-proof boxes, marked by guest and restriction, with reheating times written on the lid.
Two minutes out of the drawer. Whatever you ordered for the crew comes in the same delivery, and one clean invoice follows.
Bersujud sits at 3 ft above sea level on the coast of South Kalimantan, a single-terminal field that mostly sees mining and plantation trips. Private jet catering at Batu Licin means food packed for galleys that may have no oven at all, and handed over at your FBO or to your handling agent. We cook and pack for inflight catering on turboprops and light jets alike, with in-flight catering labelled by seat. Aviation catering for WAOC also covers cabin crew meals, on request and invoiced like the rest.
Business jet catering at Bersujud is usually a corporate team heading to a mine or plantation site, so corporate jet catering here stays practical: sealed lunches, fruit, water. VIP flight catering and charter flight catering follow the same brief, and luxury inflight catering is possible when guests want it. A private jet chef can write a bespoke menu around soto banjar or grilled fish, handed over at Batu Licin.
Government flight catering at Bersujud supports provincial visits and official delegations into South Kalimantan. Head of state flight catering and VIP aviation catering follow protocol: named staff, traceable ingredients, discretion. For state visit aircraft catering at WAOC, the menu is cleared before anything is cooked.
Special meals in South Kalimantan mean reading local cooking carefully: shrimp paste hides in many sambals, peanuts sit in sauces, and coconut milk turns up where you do not expect it. Halal is the default across the region, so halal and kosher requests are marked by seat and sealed in their own box; vegan, gluten free, allergen free and kids meals follow a written procedure from the kitchen to the aircraft. Tell us the restriction and the seat, and the tray stays closed until it reaches the guest.
A sheet per guest. Separate boards, separate boxes.
Sealed, certificate in the same box.
Their own menu, nothing to cut at altitude.
Vegan, low-carb, light — composed, never compromised.
At WAOC the crew often wait through a long site visit, so crew meals need to hold up. We pack flight crew meals, pilot meals and cockpit meals in sealed boxes, with crew catering ordered on request and invoiced separately. Crew meal boxes can carry different meals for pilots, and cabin crew meals are handled the same way.
FBO catering at Bersujud is handed over where the aircraft stops. Catering delivery to the FBO at Batu Licin goes through the general aviation terminal and your handling agent, with ground handling catering coordinated airside. Handling agent catering is planned around your slot.
Bersujud handles mostly turboprops and light to midsize jets, so galley catering here is sized by the aircraft: a small oven or none, a drawer, limited cold space. Airside catering delivery is carried to the aircraft door by the handling agent's vehicle, and aircraft provisioning for a larger type is agreed with your handling agent beforehand. Tell us the type and the galley, and we pack for exactly that.
Mention it when you orderCertified, inspected, with cold-chain records filed against your trip.
Whichever terminal you park at, handover is at the aircraft, on your slot.
Allergen sheet per guest, halal and kosher on request, sealed and labelled.
Itemised and trip-report ready, sent after the leg.
Bersujud is a coastal airport at Batu Licin in South Kalimantan, serving company flights for the mining and plantation economy. Airport catering here is small and practical, and the terminal is quiet outside peak arrivals.
Bersujud is a regional business aviation hub for South Kalimantan, with general aviation traffic tied to coal, palm oil and visiting delegations. At Batu Licin, FBO services and ground handling services run through your handling agent, who meets the aircraft and arranges the ramp. Inflight catering, in-flight catering, aviation catering and business aviation catering for the turboprops and light jets here are packed to match the galley, while executive jet catering and diplomatic flight catering follow protocol. Cabin crew meals go on the same order as the guest trays, labelled CREW.
Bringing fresh food into Indonesia can mean refusal or disposal at customs, and Batu Licin is no different. Ordering catering locally keeps the galley clean of import questions; your handling agent confirms what must be declared.
Average rating from the cabin crew and pilots we cater for.
“Clear quantities were essential at BTW: we had 8 passengers expecting chicken skewers with a couscous salad and were working around a late menu amendment. The Galley Girls used a readable packing list for the breakfast portions, which helped when two colleagues checked the order together. I found the side dishes without searching through every box, a small detail that mattered during the final cabin checks. With crew meals, careful attention to storage requirements matters as much to our crew as the menu itself.”
“Between cabin checks at Bersujud Airport, I coordinated chicken skewers with a couscous salad for 6 guests and explained our concerns about a tight boarding window. We changed the quantities of sauces, and The Galley Girls reflected the request in the final packing list. Our brief for FBO catering was met with a sensible plan for crew briefing. The note about the salads was easy to spot, and we could brief the rest of the team quickly.”
“A request for fresh fruit and breakfast pastries, 2 passengers, and a short ground stop: that was our brief for the departure at WAOC. I appreciated the emphasis on galley preparation throughout the airport catering arrangements. The Galley Girls talked through the quantities of fruit plates with us before confirmation, rather than leaving us to guess the portions. The quantities of starters matched our service plan, leaving us comfortable with the order before the final briefing.”
For official flights at Bersujud we break the quote into hospitality dishes, crew trays and special meals. A tropical fruit course is cheap; a fully plated halal dinner for a delegation is not. How much does private jet catering cost? It costs what the menu costs, no more, and you see the lines before you confirm.
Special meals do not wait for the crew briefing: tell us the restriction when the flight is planned. Lead time into WAOC varies with the diet, and we confirm it per request. Late additions are taken, and each tray is marked by seat.
Customs in Indonesia are strict on imported fresh food, and a Batu Licin turnaround is not the place to argue it. Ordering crew trays locally means nothing needs declaring at the terminal. Crew waiting on the ground get a sealed meal that fits a short or long duty day.
A short slot at Bersujud leaves no room for a second handover. If food arrives from elsewhere, customs may hold it; a local order lands at the aircraft once, labelled by seat. We suggest ordering locally and keeping personal food to sealed snacks.
Catering and the charter contract are two different things at Bersujud. You choose the menu, we price it, and it is billed separately. Fresh local fruit is one dish among many you can ask for.
Tail, pax and diets — a flight attendant takes it from there, day or night.
