Catering to your aircraft in Sibolga (Pinangsori).
A coastal strip in North Sumatra, a quiet apron and a galley that needs to hold up in humid heat. At Sibolga we pack for that, for the flight attendant who has to serve it.
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.
Sumatera Utara is a region of lake, highland and coast, and the Sibolga side of it is all about the sea. A private jet menu for Sibolga starts with fresh fish from Tapanuli Bay, grilled over coconut husk and finished with sambal, because that is the private jet food people here eat at home. Our inflight menu keeps these local specialities recognisable: ikan bakar, nasi padang components, arsik from the Batak table, and tropical fruit cut for the cabin. We pack private jet platters of grilled fish and satay for the galley, gourmet inflight meals plated cold or finished in the oven, and private jet snacks such as kerupuk, salak and roasted peanuts. Anything saucy travels in its own pot, so the rice stays dry and the fish stays crisp at altitude.
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.
Pinangsori sits on the Sumatran coast facing the Indian Ocean, a quiet field where business jets arrive for Sibolga and the Tapanuli bay. Private jet catering at WIMS / FLZ is built around what the coast actually offers: grilled fish, sambal, rice, tropical fruit. For inflight catering and aviation catering at this field, the order is kept short: tail, slot, headcount. We also pack business aviation catering for executive jet catering movements and diplomatic flight catering, plus cabin crew meals for the rotation.
A corporate party arriving for Sibolga or the lake region rarely wants a long menu. Business jet catering at FLZ means a grilled fish plate or a Padang set, cold starters, fruit. Corporate jet catering, VIP flight catering and charter flight catering are briefed by tail and slot; a private jet chef adapts each bespoke menu, with luxury inflight catering touches such as cut tropical fruit.
Government flight catering at Sibolga runs through protocol: the menu is cleared before anything is cooked. Head of state flight catering means a named team, sealed packing and traceable ingredients. VIP aviation catering for visiting officials keeps to local, halal-compliant dishes, and state visit aircraft catering is quiet, discreet and exact.
North Sumatra cooking uses peanut, coconut and shellfish heavily, so allergens are managed with care. Halal is standard. Kosher, vegan, gluten free and allergen free special meals are prepared apart, and kids meals are portioned for children.
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.
For a crew waiting at FLZ with a duty clock running, we pack crew meals to be eaten without fuss. Flight crew meals and pilot meals are boxed separately, crew catering is on request, and cockpit meals travel well. Crew meal boxes carry no names, only labels. Different meals for pilots are available, and cabin crew meals can be plated or boxed.
At WIMS, we deliver to the FBO and work with your handling agent on access to the apron. FBO catering here is a short, quiet handover at the general aviation terminal, and catering delivery to the FBO is arranged around your slot. Ground handling catering and handling agent catering stay on one invoice.
For bigger aircraft at Sibolga, door height decides whether a high loader is needed. Galley catering is packed to your oven and drawers. Airside catering delivery is coordinated with the handling agent, and aircraft provisioning is confirmed once we know the type.
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.
Pinangsori serves the Sibolga area on the western coast of North Sumatra, on the Indian Ocean. Airport catering here deals with a coastal climate, a modest apron and a general aviation terminal that handles business aviation alongside regional traffic.
Business aviation at Sibolga means charter arrivals for coastal trade, mining and political visits. General aviation here is light, with FBO services at a basic level and ground handling services arranged through your agent. Inflight catering and in-flight catering at FLZ are ordered per sector. Aviation catering, business aviation catering, executive jet catering and diplomatic flight catering all follow the same tail-and-slot logic, and cabin crew meals ride along. It is no business aviation hub, but it is a field with real local food.
Indonesian customs control imported meat, dairy and fresh produce, so we keep the menu local and sealed. Halal is the norm in North Sumatra. Ask us before bringing foreign food on board.
Average rating from the cabin crew and pilots we cater for.
“Rather than an elaborate service at FLZ, our 9 guests wanted roasted chicken and seasonal vegetables, organised sensibly around an evening cabin service. I want an inflight catering company to understand final order confirmation, and this order gave us a useful starting point. The Galley Girls updated the crew provisions in the written order and sent back a confirmation that clearly showed our amendments. The breakfast portions remained as originally requested, which was reassuring when we checked the latest version with operations.”
“Food presentation mattered to our 8 guests, but a tight boarding window also had to be considered when organising prawn salad and small fruit plates at Dr. Ferdinand Lumban Tobing Airport. When comparing inflight catering companies, I would look closely at final order confirmation after this experience. The confirmation from The Galley Girls showed the snack boxes clearly enough for us to check the planned service quantities. The quantities of main courses matched our service plan, leaving us comfortable with the order before the final briefing.”
“Keeping the galley organised at WIMS meant planning chicken skewers with a couscous salad for 5 guests with a family lunch request in mind. The Galley Girls prepared the side dishes for assembly in the galley, with the accompanying elements easy to locate. It made a difference to have the main courses ready without cluttering the galley work area during preparation. This experience of in-flight catering services gave us a useful reference for managing catering handover on another departure.”
For official parties flying into FLZ, the cost depends on dishes, numbers and how much is plated versus boxed. A buffet of local specialities for twelve is a different order from six individual trays. Send the details and we price it line by line.
Halal comes naturally on this coast. Kosher, vegan, gluten-free or nut-free meals are made on separate boards and sealed, which is why we ask for the restrictions with the order. Child meals are simple. Last-minute requests are handled, though a complex allergen case benefits from early notice.
Local food bought and packed in Indonesia stays outside the import issue. Crew on a long wait at FLZ often prefer a hot meal; we pack cabin crew meals and pilot meals separately from passenger trays.
If the turnaround is short, avoid carrying fresh produce or meat from abroad: customs can hold it. We source locally in North Sumatra and pack it to your galley, ready for the slot.
Catering stays outside the charter and is billed as its own order. Pinangsori offers a distinctive local product in fresh Tapanuli fish, and we can build the whole menu around it if you ask.
Tail, pax and diets — a flight attendant takes it from there, day or night.
