A household, coordinator and chef review a plan at a Dubai villa island in the evening. Experience concept shown.

How It WorksA private chef, without becoming the manager.

Tell us how your household eats. We match the chef, build the Food Profile and stay behind the service as routines, preferences and people change.

Find Your ChefSee Household Prices

The product

Getting a cook in Dubai is easy. Keeping one is the product.

There are two ways to get a cook in Dubai: find one and manage them yourself, or use a service that keeps working when the person cannot. This page is the second one. You describe how the house eats. We define the role, match the chef, build the Food Profile, and keep one contact when the week is not normal.

Some houses call this a private chef, some a personal cook, some simply “someone who cooks five days a week.” The label matters less than the definition: the role is set in writing before the first service, whether it is a part-time cook one day a week or a full-day chef.

Backup is the point of the system: the next chef is briefed from the profile, not from a conversation you have to repeat at the door.

A chef who comes back

Not a new person every Monday. The same kitchen, learning this house.

A record that travels

The Food Profile is what a backup chef receives. You do not re-brief the door.

One contact

When the week is not normal, you talk to a household manager — not a network.

How chefs are selected · How household prices are built

A couple relaxes over coffee and the paper by the pool while their private chef plates breakfast at the marble island of a Dubai villa kitchen

Tell us about the job

We ask about the role — never “what level would you like?”

You should not have to know what level chef your household needs. That is our job. What we need from you is how the house actually works:

Private chef cooking breakfast while an assistant packs meal containers in a Dubai villa kitchen, family life in the background

From those answers we calculate the role — and the role tells us the level, the hours and the team. Then you see the recommendation and the reasoning, not just a number.

Time

  • How long you need the service
  • Days per week
  • Hours per day
  • Flexible or fixed meal times

The household

  • How many people
  • Which meals
  • Children
  • Dietary and allergy requirements
  • Entertaining and events

The kitchen

  • Kitchen facilities
  • Other household staff
  • Live-in or live-out
  • Travel with the household

The work

  • Who handles groceries
  • Menu planning
  • Pantry management
  • Serving
  • Cleaning related to cooking

The standard

  • The cooking standard you expect
  • Cuisines you want
  • What “healthy” means in this house

Five stages

How the managed household chef service runs

Brief, match, Food Profile, service, review. The last stage loops back into the profile — which is why the longer you stay, the less you should have to explain.

01

Understand

Tell us about the job

Which service format fits — a morning prep session, dinner service, full food management or a full-day chef. How many days a week, how many people, and what the chef is responsible for. Displayed prices are for ongoing monthly plans. You are never asked to choose a chef level. If you want one dinner, that is catering — we will send you there.

  • Service format: prep, dinner, food management, or a full-day chef
  • Days each week, how many people eat, and what the chef owns
  • Displayed prices are ongoing monthly plans — not a chef level you pick
  • One dinner is catering. We send that brief there, not here
Meals a week
How often the house eats with a chef
Service days
Which days, and how long each one is
What “healthy” means here
This house — not a generic programme
02

Match

We work out the role — then match a chef to it

Your answers define the role: how demanding it is, how much time it takes, what it requires. The role determines the chef level. Then we search within that level for cuisine, personality and household fit. Before anyone enters, we check identity and right-to-work, run a practical cooking assessment, and take references. A CV is not enough.

  • The role is calculated from how the house actually works
  • That role sets the chef level — you do not have to name one
  • We then search inside that level for cuisine, personality, household fit
  • Identity, right-to-work, a cooking assessment, and references before anyone enters
Ahmed Al-Rashid
Marco Rossi
Matched
Layla Hassan
03

Learn

We build your Food Profile

What you eat, what you do not, allergies, timing, how the children eat, whether you want conversation or quiet service. If it does not help us cook for you, we do not need it. The profile is yours: see it, correct it, or ask for it to be deleted. When the chef changes, the profile is what travels.

  • Allergies, timing, children, spice, coffee, guests, service style
  • If it does not help us cook for this house, it does not go in
  • You can see it, correct it, or ask for it to be deleted
  • When a backup chef steps in, this is what they receive
BreakfastChildrenNo shellfish19:30 dinnerQuiet serviceOat milk
04

Deliver

They shop as agreed, cook in your kitchen, leave it handled

The chef manages the food, the kitchen, the service style and the plate. Groceries are separate and agreed in advance: you provide them, or we take over the complete food process — the service gets two more hours for planning and shopping, and the groceries themselves are charged at exact receipts with no markup.

  • The chef owns the food, the kitchen, the service style, and the plate
  • Groceries are agreed in advance — you provide them, or we take the process over
  • If we shop, the extra hours are chef time, and receipts are charged with no markup
  • The kitchen is left handled. You are not the closer
Chef’s hands preparing fish, vegetables and herbs on a limestone island beside a closed notebook and a blank tablet
The household does not manage dinner. It simply happens.
05

Improve

We ask how it was. Then we improve

After about two days we contact you separately from the chef. What you say about the food updates your Food Profile. What you say about the chef updates their verified performance record. A rating starts a conversation — not a punishment machine.

  • After about two days we contact you — separately from the chef
  • Food comments update the Food Profile
  • Chef comments update their verified performance record
  • A rating starts a conversation, not a punishment machine
How was this week?

Every review updates your Food Profile — so next week needs less explaining.

This is a loop, not a line. Step 05 feeds step 03 — the Food Profile keeps learning, so the service gets easier the longer you stay.

See how chefs are selected and matched →

David, Shasmin and Greg — myCHEF household managers — at a marble kitchen island in a Dubai villa

DAVID

Household Manager

10+ years in hospitality

SHASMIN

Household Manager

10+ years in hospitality

GREG

Household Manager

10+ years in hospitality

YoumyCHEFYour chef

Ongoing household

Your dedicated connection.
Every detail, handled.

People who use our ongoing service have a dedicated person connecting everything. They gather feedback, maintain your Food Profile, work with the chef behind the scenes and make sure what you tell us becomes part of how the service runs.

The job is not just about talking.

It is about listening to what you say and building on it.

One person for your house

You always know who to contact. Fast, personal and consistent.

Working with the chef

Your manager knows your Food Profile, your usual chefs and what works.

Accountability & feedback

They check in, follow up and make sure issues actually get handled.

Experienced & trusted

Hospitality professionals with 10+ years of experience.

You focus on living. We handle the rest.

From daily dinners to special moments, your Household Manager makes sure the service keeps moving without you becoming the manager.

That is the myCHEF difference.

Trusted by private households

International team · local understanding

Confidentiality always respected

Service that gets better over time

Food Profile

The Food Profile is what travels when the chef cannot

Timing, allergies, children, spice, coffee, guests, service style. If it does not help us cook for this house, we do not need it. The profile is yours — see it, correct it, or ask for it to be deleted. Open the record below the way a chef or manager would.

Food Profile · example household

Private & confidential

01 / 09

A household like this

A demonstration of the record we keep — not a real client, and not a review. Open each section the way a chef or household manager would.

Who lives in the house?

  • 2 adults
  • 2 children
  • 1 dog (Luna)

Allergies / safety

  • No shellfish
  • No mushrooms
  • Peanut allergy, child

Dietary focus

  • High protein weekdays
  • Balanced weekends

Service style

  • Quiet mornings
  • Informal
  • No unnecessary service staff

Last update

  • Kept current

This is your household memory.

When the chef changes, this doesn't.

ChefChefYour profile stays

Kept up to date

We update this as we learn, so the service gets better.

Shared with your chef

Your chef sees what matters. They do not have to guess.

Built around you

This is your home, your people and your preferences.

The split

Who does what

The split is the product. If you end up doing the chef’s job or our job, the managed service has failed.

Private chef plating at the end of the island while an assistant closes down the range behind, one Dubai villa kitchen, two jobs

myCHEF

The system around the chef

  • Your household manager

    One named person. Not a switchboard. They hold the Food Profile, the chef relationship, and the week that is not normal.

  • The role and the match

    How demanding the job is, how much time it takes, which chef level it needs — then a search inside that level for cuisine and household fit.

  • Vetting before anyone enters

    Identity, right-to-work, a practical cooking assessment, references. A CV is not enough.

  • The Food Profile

    The record of how this house eats. Built with you, kept current, transferred when a chef changes.

  • Scheduling, backup, rotation

    Days, cover, seven-day rotation when the house needs it. The next chef is briefed from the profile, not from you at the door.

  • Specialists when you want one

    Keep the weekday chef. Ask for Japanese on Friday. You do not make a second hire.

  • Quality review

    What you say about the food updates the profile. What you say about the chef updates their verified record.

The chef

The work in your kitchen

  • The food

    Menus, cooking, timing to this house’s rhythm — from the Food Profile, not from a briefing you have to repeat.

  • The kitchen

    Mise en place, cooking, cleanliness related to cooking. Left handled at the end of the service.

  • The service style

    Quiet mornings or conversation. Informal or more formal. Whatever the profile says for this house.

  • The plate

    What actually lands in front of you — and in front of the children, if they eat earlier.

  • Shopping, as agreed

    You provide groceries, or we take the process over. Receipts at cost, no markup, extra hours priced as chef time.

  • Working from the record

    Allergies, spice, coffee, guests. The chef should not have to guess, and you should not have to re-explain.

You

The house, not the management

  • What you want to eat

    Taste, allergies, what “healthy” means here, how the children eat. That is yours. The rest is the system.

  • When the house eats

    Breakfast, children’s supper, dinner, Friday guests. The rhythm is yours to set.

  • Whether the match is right

    You see the chef’s verified profile and the price in writing. You approve before anyone starts.

  • Feedback that actually goes somewhere

    Tell your household manager. Food comments change the profile. Chef comments change the record.

  • The weeks that are not normal

    Travel, guests, a new diet. You tell one person. You do not rebuild the kitchen from scratch.

When the house changes

The system is for the weeks that are not normal

The usual chef is off

If you employ one person and they are unavailable, you have a problem. With myCHEF the next chef is not walking in knowing nothing. If an equivalent chef is not available, we tell you — then we give you the options. We do not fill a slot with whoever is free and hope you will not notice.

Friday wants Japanese

Keep the weekday chef. Ask your contact for a specialist. You do not make a second hire, and you do not need the most senior chef in the network every day because you want one extraordinary dinner.

Friends on Saturday

We do not pretend your normal weekday setup should suddenly handle thirty people. We build the team for the evening and give you one event price — not 25 small charges buried in the month.

Seven-day coverage

Chefs are professionals, not machines. Seven-day service uses rotation. Quality comes before squeezing impossible hours out of one person. Late service can be arranged — it should be arranged, not assumed.

The house changes

A new diet. A child who will not eat mushrooms. Guests for a month. You tell your contact. The Food Profile updates. The chef is not expected to guess, and you are not expected to re-brief the entire kitchen from scratch.

You travel, then come back

Pause the standing rhythm while you are away. Restart it without rebuilding the profile. That is one of the reasons a system is different from a person you found once.

Backup

Absence, mismatch, replacement

The Food Profile is why a replacement is not a restart. If the match itself is wrong, that is a different conversation — when we change the chef.

On your own

  1. 01Chef unavailable
  2. 02You start calling people
  3. 03A new chef arrives
  4. 04You explain everything again

With a managed household chef service

  1. 01Chef unavailable
  2. 02Your household manager is notified
  3. 03A replacement is selected
  4. 04The Food Profile is transferred
  5. 05Service continues

Continue

Our Chefs

How chefs are selected and matched

Quality & Training

When the match should change

Privacy & Security

What we check before anyone enters

Questions about getting a cook in Dubai

Describe the household to us: days, meals, people, kitchen. We define the role, match a chef, build your Food Profile, start service, then review. Feedback updates the profile and the chef’s record. When the house changes, the system adapts — you are not rebuilding the kitchen from scratch.

Yes. Plans start at one day a week — a part-time cook doing Daily Prep is the entry point, at AED 2,700 a month. Same matching, same Food Profile, same backup as a full week. Rates are on Pricing & Plans.

The record of how this house eats: timing, allergies, children, spice, coffee, guests, service style. If information does not help us cook for you, we do not need it. The profile is yours — see it, correct it, or ask for it to be deleted. When the chef changes, this is what travels.

No. Once you are an ongoing client, one household manager is your contact. Unavailability, specialists, Saturday guests and something that was not right go through that person — not through you becoming HR.

The replacement is selected against the Food Profile, not against a blank slate. If an equivalent chef is not available, we tell you and give you the options.

Dubai villa kitchen at the end of the day: surfaces cleared, one folded cloth, the dining room quiet beyond — the house handed back in order

If this is the house you want

Tell us how the house eats

We work out the role, match the chef, and build the Food Profile before the first service. Backup uses that record — you approve the plan in writing.

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