Catering to your aircraft in King Khaled Military City.
OEKK runs on clear skies and strong sun. We prepare the food for your flight attendant to finish, not cook, and bring it to the aircraft through your 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.
The Eastern Province table is built on rice, lamb, dates and cardamom coffee, and that is the base of the private jet menu we write for King Khaled Military City. Majboos and kabsa travel well as a hot dish with the sauce apart, grilled lamb and chicken skewers are packed for the oven, and the inflight menu always carries a date plate and a small flask of gahwa. Private jet food from this region is generous and savoury rather than fussy.
Local specialities here include khubz baked flat, labneh with olive oil, hummus and mutabbal, and Khalas dates from the Eastern oases. A private jet menu for Ash Sharqiyah usually pairs one hot rice dish with a cold mezze board, so the cabin crew re-plate cold items and only warm the main. Our private jet platters follow the same logic: nothing that needs a kitchen on board.
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.
King Khaled Military City sits on high desert ground at 1,352 feet, and the galley you load here has to cope with dry heat and long sectors out. Private jet catering at OEKK starts from that: inflight catering that holds its temperature, in-flight catering plated for a small cabin, aviation catering written around halal as the baseline. Business aviation catering and executive jet catering briefs arrive here from operators who want Saudi dishes done properly, diplomatic flight catering is handled with discretion, and cabin crew meals are packed separately for the flight deck and the cabin.
Business jet catering and corporate jet catering at King Khaled Military City usually arrive as a short brief: guests, tail, slot. Our private jet chef writes a bespoke menu around halal Saudi cooking, VIP flight catering for executive travel, charter flight catering for visiting groups, and luxury inflight catering with dates and cardamom coffee. FBO catering at OEKK is arranged with your handling agent.
Visiting delegations need menus approved beforehand. We handle government flight catering, head of state flight catering, VIP aviation catering and state visit aircraft catering with sealed packing, a fixed team and no names on the labels.
Halal is the baseline at King Khaled Military City, so the work here is the rest: kosher, vegan, gluten free, allergen free and kids meals, plus special meals for named passengers. Flatbread, semolina and tahini are everywhere in local cooking, so wheat and sesame are checked dish by dish and any special meals are packed sealed, apart from the guest trays, with the restriction written on the lid.
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.
Ask for crew meals when you order the flight and they arrive labelled CREW, apart from the guests. Flight crew meals, pilot meals and cockpit meals are built to eat quickly; crew catering and crew meal boxes are packed to hold in the drawer, with different meals for pilots when policy requires.
We coordinate with your handling agent so the food reaches the ramp through the FBO. FBO catering, catering delivery to the FBO, ground handling catering and handling agent catering all follow your slot, with the general aviation terminal arrangement agreed beforehand.
Aircraft size decides how galley catering is loaded at OEKK. A light or mid-size jet takes its trays by hand through the door, while a larger cabin may need a high loader for airside catering delivery and aircraft provisioning. Tell us the type and the galley layout, and we pack carts or boxes to match, coordinated with your handling agent.
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.
King Khaled Military City Airport sits at 1,352 feet in the Ash Sharqiyah Region of Saudi Arabia, a desert airfield with a distinct character. Airport catering here means planning for heat and for access through your handling agent.
For business aviation, OEKK offers aviation catering and business aviation catering to operators, with inflight catering and in-flight catering built around halal cooking. Executive jet catering and diplomatic flight catering are handled discreetly, cabin crew meals are packed apart, and general aviation, FBO services and ground handling services frame the visit as a business aviation hub.
Saudi Arabia restricts imported fresh food and prohibits pork and alcohol products, so locally prepared catering is the practical route. Tell us the dietary needs and we handle the rest within the rules.
Average rating from the cabin crew and pilots we cater for.
“Breakfast was already sorted; at KMC, the next request was yoghurt pots and fresh berries for 6 guests, with different crew meal preferences to work around. I appreciated the emphasis on catering handover throughout the airport catering arrangements. I asked The Galley Girls for the salads in compact food boxes, with garnishes supplied separately for plating on board. Keeping the sauces aside until service helped preserve the presentation while we dealt with the boarding tasks.”
“My order at King Khaled Military City Airport covered mini sandwiches and individual desserts for 10 guests, with a practical service plan needed because of a short ground stop. Our brief for inflight catering was met with a sensible plan for meal organisation. With several people involved, The Galley Girls kept the starters and delivery arrangements together in a concise order update. We could account for the breakfast portions before passing the boxes to the cabin team, without a lengthy unpacking exercise.”
“Keeping the galley organised at OEKK meant planning a seafood starter and warm vegetable sides for 3 guests with an evening cabin service in mind. I asked The Galley Girls to review the fruit plates quantities against the passenger brief, and the proposed portions made sense. There was enough information about the sandwiches to brief the crew without making assumptions about what had been ordered. For in-flight catering, that attention to meal organisation made the order noticeably easier to manage.”
A passenger count that moves at the last minute is normal on this field. The figure depends on what is on the trays: a lamb ouzi for six costs more than a mezze board and dates for four, so we quote per menu and revise it when the headcount shifts.
Start with your handling agent, because airside access onto the apron decides how the food reaches the aircraft. Once access is confirmed, send the menu and the slot; last-minute orders are handled here too.
Summer heat and dust shape the departure windows on this plateau, and the galley is planned around them. On customs, Saudi Arabia restricts imported fresh food and bans pork and alcohol, so locally prepared meals keep the galley clear of it.
You can, but imported fresh food meets Saudi customs and may be held back at the ramp. Local products are the easier route: Khalas dates and cardamom coffee go on the tray from us, packed to travel.
No. Catering is not part of the charter; you order it separately and it is invoiced on its own. A halal baseline is standard, and a kosher, allergen or child meal is added to the order with the restriction written on the lid.
Tail, pax and diets — a flight attendant takes it from there, day or night.
