Catering to your aircraft in Al Azraq.
At Al Azraq the desert sets the pace: hot afternoons, cold nights, and a long runway at Muwaffaq Salti that suits larger business jets. We prepare crew meals and cabin dishes for the galley you fly, and hand them over at the FBO.
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.
Az Zarga Governorate sets the table at Muwaffaq Salti Air Base, and a private jet menu here leans on Levantine cooking that travels well. Our inflight menu for OJMS draws on local specialities: mezze built around hummus, moutabal and fresh tabbouleh, grilled chicken shish taouk, and lamb kofta with sauce in its own pot. Private jet food from Al Azraq is dry-climate food, so we favour dishes that stay good in a warm cabin. Private jet platters carry olives, labneh, za'atar flatbread and dates; gourmet inflight meals follow with mansaf-style lamb and rice, packed so the yoghurt sauce stays apart. Private jet snacks are nuts, dried apricots and halva. Local specialities are plated at the aircraft by your crew.
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.
Muwaffaq Salti Air Base sits on the flat basalt desert of Al Azraq, 1,706 ft above sea level, and a galley that lands here has to carry everything it needs. Private jet catering for OJMS is cooked and packed for the aircraft you actually fly, with inflight catering, aviation catering and business aviation catering all coordinated through your handling agent. The same menu logic covers executive jet catering, diplomatic flight catering and cabin crew meals when the flight deck and cabin both need feeding.
Business jet catering at OJMS is usually a small cabin and a precise brief. Corporate jet catering for a four-seat leg, VIP flight catering for a delegation and charter flight catering for a mixed list all start with the aircraft's galley. Luxury inflight catering here means a private jet chef writing a bespoke menu in Muwaffaq Salti terms: mezze, grilled meats, and sauce in its own pot.
Government flight catering at Muwaffaq Salti follows protocol: a menu cleared before cooking, named team, no names on labels. Head of state flight catering and VIP aviation catering for a delegation share the same discipline, and state visit aircraft catering at OJMS is handed over discreetly at the aircraft.
Jordanian cooking leans on sesame, nuts, dairy and wheat, so allergens hide in dressings, tahini and flatbread more than in the main dish. For OJMS we write the special meals brief around that: kosher and halal prepared as separate orders, vegan mezze with no labneh or ghee, gluten free meals without freekeh or bulgur, allergen free plates packed apart, and kids meals kept plain. Each tray carries the seat number and the restriction, never a name.
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.
Your crew eats last and fastest, so crew meals for OJMS are built for that, on request and invoiced with the order. Flight crew meals travel in crew meal boxes, pilot meals and cockpit meals suit the flight deck, and different meals for pilots can be arranged when the captain and first officer should not share a dish. Crew catering and cabin crew meals are labelled CREW so nobody opens a guest tray.
FBO catering at Muwaffaq Salti is a handover at the FBO, arranged with your handling agent. Catering delivery to the FBO means we bring the order to the general aviation terminal door, and ground handling catering and handling agent catering cover the walk to the apron.
OJMS is an air base with a long runway and wide apron, and the aircraft type decides how galley catering reaches the cabin. A large cabin or a high door may need a high loader arranged through your handling agent for airside catering delivery, while a light jet is loaded by hand at the door. Tell us the type and we plan aircraft provisioning around its galley, whether that is a drawer and a small oven or a full galley.
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.
OJMS is a military air base in the Azraq desert that also receives visiting business aircraft, so general aviation traffic is occasional and planned. FBO services and ground handling services are arranged ahead, and airport catering follows that arrangement.
Business aviation hub is too grand a title for OJMS, but its long runway makes it useful for heavy jets. Inflight catering, in-flight catering and aviation catering for a business aviation catering order here are written for planned arrivals, with executive jet catering for small cabins, diplomatic flight catering for delegations and cabin crew meals for the rotation.
Jordan restricts some fresh meat and dairy imports, so catering for OJMS is prepared inside the country. Customs and food-import rules are handled through your handling agent, and we state on the order what is sealed and what is local.
Average rating from the cabin crew and pilots we cater for.
“Breakfast was already sorted; at OJMS, the next request was avocado toast components and breakfast fruit for 4 guests, with a short ground stop to work around. The Galley Girls understood why we wanted the fruit plates readily accessible instead of spread across several different boxes. This experience of private jet catering services gave us a useful reference for managing written menu details on another departure. That left time to check the side dishes properly before the passengers were ready for the next part of the service.”
“On this departure from Muwaffaq Salti Air Base, 11 passengers had chosen beef fillet with roasted potatoes, and a late menu amendment needed to be reflected in the order. I want a private jet catering company to understand galley preparation, and this order gave us a useful starting point. I needed the salads checked against the revised brief; The Galley Girls answered without sending us through another lengthy exchange. There was no need to reconstruct the canapés quantities from several messages during the final departure checks.”
“Before our guests boarded at Muwaffaq Salti Air Base, we needed roasted vegetable bowls with separate dressings divided into 3 portions suitable for limited fridge space. When comparing private jet catering companies, I would look closely at cabin service sequence after this experience. I wanted clear identification on the sandwiches; The Galley Girls made the packing arrangement easy to compare with the order. The breakfast portions were also listed clearly, which made it easier to pass instructions between crew members during preparation.”
The honest answer is dish by dish. Dates and olives are cheap, saffron rice with slow-cooked lamb is not, and private jet catering from this part of Jordan is quoted on exactly that mix. Send the seat count and we return a figure.
The lead time at OJMS is shaped by customs and food-import rules: we cook inside Jordan, so nothing waits at a border. That is why the order is easy to place, and last-minute orders are handled. Phone or email, any hour.
Customs looks at what comes into Jordan, and the size of your galley decides what we pack for it. A small jet with a one-oven galley gets sealed dishes, while a larger cabin takes a fuller service. Because food is prepared in-country, customs rarely touches the order.
Technically yes, though Az Zarga's weather window changes the picture. Hot afternoons and dusty days can delay departures, and carried food waits in that heat. Ordering from us means it arrives sealed and cold.
No, it sits outside the charter. You order catering separately and it is invoiced separately. For a round trip we can arrange the return leg from Al Azraq in the same request, so you do not repeat the brief.
Tail, pax and diets — a flight attendant takes it from there, day or night.
