How CDP Bishnu found his place in Maldives Inflight Catering kitchen
Every day, Maldives Inflight Catering (MIC), a joint venture between Maldives Airports Company Ltd and SATS Ltd. prepares around 4,500 to 6,500 meals for more than a dozen airlines flying in and out of Velana International Airport in Malé.
MIC serves a long and varied list of commercial carriers, such as British Airways, Etihad, Qatar Airlines, Virgin Atlantic, and China Eastern Airlines, each with different menus, standards, and passenger needs. The team also handles VIP flights, private jets, and the occasional special event buffet.
Among the skilled crew at the Maldives Inflight Catering kitchen is a chef de partie (CDP) who didn’t begin his career with a skillet in hand, but with a cleaning cloth.
A different starting line
Bishnu joined MIC in 2008 as an aircraft interior cleaner. “I was cleaning the aircraft cabin and getting it ready for departure,” he reflects.
Read also: How in-cabin cleanliness is achieved in 20 minutes
Originally from Nepal, Bishnu moved to the Maldives to support his wife and daughter back home. But cooking had always been part of his life; it's something he picked up from his parents and practised during his time working in hotels.
In 2011, MIC saw his potential and took him to the kitchen. "That’s where my journey with flight catering began,” Bishnu says. “I started as a cook and worked my way to become a CDP.”
A chef de partie’s role
These days, Bishnu has sharpened his skills in hot cooking and knows his way around a wide range of cuisines—from Chinese, Thai, Indian, and Nepalese to Mediterranean and Western Continental.
As a CDP, Bishnu runs the show in key kitchen sections like the hot kitchen (grill and sauces), cold kitchen (salad and appetisers), pastry, and butchery. He manages daily operations, guides junior staff, keeps an eye on stock and food costs, and makes sure everything runs safely and efficiently.
He also helps develop menus, not just for regular airline meals but for VIP flights and private jets, too.
Read also: I oversee the preparation of fancy meals for private jet passengers
“Each airline has different requirements,” he says. “I have to keep track of allergens, cycle menus, portion sizes—it’s a lot of detail.”
When other section heads are away, Bishnu steps in to keep things moving. He also handles last-minute AOG (aircraft on ground) meal requests during delays caused by weather or technical issues.
“It’s a big responsibility,” he admits, “but I like that there’s always something to solve.”
Challenges on a small island
The Maldives may be Asia’s smallest country, but that doesn’t make the job any easier, especially for an inflight catering company like MIC.
The biggest challenge? “Everything is imported,” Bishnu says. “If we run out of something—cheese, chicken, or herbs—we can’t just go out and buy more. We must find a workaround.”
That means constantly juggling supply limits while keeping customers happy. It’s never easy, but the MIC team has learnt how to make it work.
“You learn to adjust,” Bishnu says. "It’s just part of the kitchen job here.”
To stay ahead, the Maldives Inflight Catering Team relies on careful planning, strong supplier relationships, and smart contingency strategies. This is how they consistently provide high-quality meals to clients despite the island’s logistical challenges.
Pride in the process
Bishnu has had many proud moments in his career at MIC, including winning a medal at the Maldives Food & Hotel Asia Exhibition and International Culinary Challenge in 2014 and being named ‘Employee of the Year’ multiple times.
Still, the moment he remembers most isn’t about his accolades, but about how the team came together for a VVIP flight.
“We had to prepare meals for the Saudi Royal Family,” he says. “We worked 20 hours straight. It was intense—everything had to be perfect.”
And it was. “We delivered everything on time. No issues. That was a proud day for our team, showing our teamwork and what we at MIC could do.”
What it takes
Bishnu’s journey at MIC is neither loud nor overnight. It's steady, quiet, and built over time through his consistency, patience, and a strong sense of responsibility.
“You need to be calm under pressure,” he says. “Make decisions quickly. Communicate clearly. And always be helpful to your team.”
After more than 15 years at MIC, what keeps him here? “The people,” Bishnu says. “We work and grow together. Our Executive Chef Tony gives us space to grow and lead. I feel like my work here matters.”
Like Bishnu, may we each find where we belong, no matter where we began or how long the journey takes.
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