Staff Meals Catering Dubai
Workforce sittings on a named timetable. Drop-off from AED 90 per person. Halal by default. You are billed for the meals we deliver, not a shop retainer.
CATERING FOR YOUR WORKFORCE
Staff meals catering Dubai for a known workforce
Staff meals catering in Dubai is volume food for a known workforce: a rotating hot main, a cost per head finance can check, and meals that arrive on schedule. Drop-off starts from AED 90 per person, minimum 10 guests and AED 900. You are billed for the meals we deliver, not empty calendar days.
Halal ingredients are the default. Vegetarian and vegan options are planned when named in the brief. Smaller repeating office teams sit on office catering. A written account is on corporate catering contracts. The hub is corporate catering.
Daily and shift meals
Workforce meals start from AED 90 per person, delivered and laid out. Feeding your team and hiring waiters are different jobs.
| Package | Best for | What you get | What's included | Minimum | Price |
|---|---|---|---|---|---|
| Daily staff meals | workforce lunch | A hot main, carbohydrate, salad and fruit for a known headcount, billed per meal. None remaining in the room. Your team serves itself. | Food and delivery | 10 guests · AED 900 min order | From AED 90 per person 5% VAT is shown as its own line. |
| Shift-based staff meals | shift meals | Billed on the meals we actually deliver, not empty calendar days. None remaining in the room. Your team serves itself. | Food and delivery | 10 guests · AED 900 min order | From AED 90 per person 5% VAT is shown as its own line. |
Daily staff meals
Rotating hot main · Rice or bread · Salad · Fruit
Not included: Service staff in the room.
Shift-based staff meals
Hot main that holds · Carbohydrate · Salad · Water
Not included: Service staff in the room.
The full company brief
What a corporate catering day includes
Food is only the start. A company day also needs chefs or a drop-off kitchen, service staff when the room requires them, equipment that fits an office pantry, clearly labelled dietary options, a loading-bay window and one person who owns the timeline. The lists below are what we write into corporate quotes. The written quote names the dishes, the team and the price.
How the room is served
Service formats for a Dubai office or venue
Choose delivered lunches, a staffed buffet, passed canapés or individually plated service to suit the meeting. Drop-off is food, delivery and layout. A staffed buffet adds people for setup, replenishing and clearance. Canapés keep a standing room moving. Plated service is courses at a table. Each format has its own starting price.
What's included
- Drop-off, laid out, you serve
- Drop-off plus collection of empties
- Staffed buffet line
- Passed canapé reception
- Bowl-food standing service
- Plated courses at the table
- Live station where the building allows flame and power
- Hybrid: drop-off lunch, staffed evening
What the headline covers
- Food only
- Food and delivery
- Food, delivery and setup
- Food, staff, setup and clearance
- 5% VAT as its own line
- Unusual venue access quoted separately
Call-sheet food
Shoots, crews and craft services
Production catering, including film crew catering, follows the call sheet. Meals move if the day moves. Craft services (snacks and drinks through the call) and crew lunch are separate purchases. Brief production work here.
On the sheet
- Craft table: fruit, snacks, hot drinks, water
- Crew lunch, one per name on the sheet
- Early call breakfast
- Wrap lunch
- Shift meals that hold
Feeding the team
Staff meals that arrive on schedule
Dependable meal deliveries for a known workforce. Rotating mains, clearly labelled dietary options, billed on the meals we deliver. This page is food for your team, not waiter hire.
Meals
- Daily hot main, rice or bread, salad, fruit
- Shift meals that hold temperature
- Vegetarian line as a first-class tray
- Canteen rhythm, not plated courses
What goes on the table
Corporate catering food that survives a mixed room
Halal ingredients are the default. Vegetarian, vegan and gluten-free dishes are planned when named. Labels go on the tray. We do not promise an allergen-free kitchen.
Hot
- Grilled chicken or fish
- Slow lamb or a lentil stew
- Herb rice, bread, vegetables
- Live pasta or grill station where allowed
- Shawarma station where the building allows it
Cold and make-ahead
- Fattoush, slaw, mixed salad
- Mezze that holds without a kitchen
- Cut fruit
- Exhibition bites that do not need a stove on the stand
Dietary marks
- Halal by default
- Vegetarian line
- Vegan line when named
- Gluten-free when named
- Named allergen, named guest
Who is in the room
Catering staff for a company meal or event
Drop-off has no staff remaining in the room. A staffed buffet includes one to two people for the line. Canapés need service staff to pass plates. Plated service needs a chef plus a floor team sized to the table. Extra roles are extra lines. Included waiters are not charged twice.
Roles we book
- Chef
- Waiter
- Runner on larger rooms
- Barista for a named break
- Floor supervisor on larger events
What they do
- Setup and pack-down inside booked hours
- Replenish the line
- Pass and clear
- Hold the timeline against the agenda
- Leave the pantry as found
Not included unless named
- A complete coffee-cart package
- Bartender and bar kit
- Overtime after the booked window
- Uniform changes for a brand colourway
What we bring
Equipment that fits a tower pantry
A Dubai office is not a ballroom. We bring what the format needs and check power, flame and lift size before the menu is locked. Unusual hire is a separate line.
Drop-off kit
- Sealed packaging
- Tongs and serving spoons
- Napkins
- Dietary labels
Staffed kit
- Chafing dishes
- Linen for the line
- Trays and stands
- Hot boxes
- Tableware for plated service
- Place settings on the dinner package
Beverages
Soft drinks as standard. Alcohol only where licensed
Water, coffee and tea are the default. Mocktails can be staffed. Wine or champagne is only where the venue licence allows it and the proposal names it. We do not assume an open bar.
Always available to quote
- Still and sparkling water
- Arabic coffee and tea
- Soft drinks
- Mocktail service
- Coffee break urns
Only when agreed
- Wine service where licensed
- Champagne toast where licensed
- Bartender with bar station
- Client-supplied alcohol, we serve if the licence allows it
Getting into the tower
Delivery, loading bays and building rules
DIFC, Business Bay, Downtown and Media City each have a different desk. Names, vehicle plates and lift slots change when food can arrive at temperature. Mention the building early. Unusual access is quoted separately.
What we need
- Tower and floor
- Loading-bay window
- Service-lift booking
- Security name list
- Power for hot-holding equipment
- Open-flame permission in writing, or we drop flame from the menu
Clearance
- Pack-down after the last meal
- Collection of empties on drop-off, if asked
- Waste handled to the building rule
- Pantry left as found on staffed jobs
What stays with you
What myCHEF does not supply
We coordinate with your planner, production team and venue. Room hire, audiovisual equipment, staging and entertainment stay with those specialists unless the quote names them.
Not in the catering operation
- AV and screens
- Staging and lighting
- Entertainment and DJs
- Venue hire
- General conference production
- Photographing or naming your clients unless you agree in writing
STAFF MEALS FORMATS
Catering Built Around Your Team
Daily team meals
A hot main, carbohydrate, salad and fruit. Drop-off from AED 90 per person. Billed on the meals we deliver.
Learn MoreCanteen sitting
A line for a larger workforce. Staffed if someone has to run it. This is volume food, not a gala.
Learn MoreWritten account
A contract for regular bookings. Fees and credit are set in writing, not as a published monthly fee.
Learn MoreHalal as default
Halal ingredients are the starting point. Additional dietary lines are planned when named.
Learn MoreShift meals
Food that holds. Timed to the roster. If the shift moves, the sitting moves.
Learn MoreNamed dietary lines
Vegetarian, vegan and gluten-free when you send the list. Not waiter hire. Not a medical kitchen.
Learn MoreWHO WE FEED
From Daily Meals to Canteens
Daily Workforce Meals
When teams are on-site all day, a reliable daily meal keeps people fuelled, focused, and looked after. We run a planned rotation of hearty, balanced meals so staff have something good to count on each day: far more sustainable and cost-effective than ad-hoc ordering across a large workforce.
Staff Canteens at Scale
For larger organisations, a managed canteen-style service is the efficient way to feed many people well. We set up buffet stations with hot mains, sides, and salads, serve on-site, and clear away: giving your workforce a proper meal without you running an in-house kitchen.
Recurring Retainers
A standing meal retainer is the backbone of dependable staff catering. We agree a rotation, schedule, and headcount, then deliver consistently week after week, with consolidated invoicing and a single contact. It removes the daily admin and locks in a reliable standard for the whole team.
Shift & Operational Sites
Shift work and operational sites need catering that fits the roster, not the other way around. We schedule meals around your shift patterns and delivery windows, so teams working early, late, or around the clock are reliably fed at the right times.
What Staff Meals Catering Includes
Rotation
Mains change through the week so the same tray does not appear twice in two days.
Halal default
Halal ingredients unless the brief says otherwise.
Named delivery window
The sitting time is in the booking. Late changes after the kitchen deadline are quoted again.
Labels
Vegetarian, vegan, gluten-free marked when those lines are booked.
Coverage named
Drop-off is food and delivery. A canteen line that needs people is staffed and billed that way.
One contact
One person who already knows the roster. You are not re-briefing every Monday.
One invoice for the sittings
Weekly or monthly billing for the meals that ran. An LPO does not create credit terms by itself.
Headcount as it actually sits
Covers follow the roster you send. Extra sittings after the kitchen deadline are quoted again.
A Taste of Staff Meals Catering
Staff Meals Catering Dubai: the questions we get before a booking
Yes. A recurring retainer is our most popular staff catering arrangement. We agree a weekly or monthly rotation, a delivery schedule, and a headcount, then deliver consistently. You get a planned menu, a single point of contact, and predictable invoicing instead of ad-hoc daily ordering.
We can. For larger organisations we provide a managed canteen-style buffet: hot mains, sides, and salads set up and served on-site at scale, then cleared away. It gives your team a proper meal without you needing to run an in-house kitchen.
Yes. For shift workers and operational sites, we schedule meals around your rosters and preferred delivery windows, so teams working early, late, or around the clock are reliably fed at the right times rather than catered to a standard schedule.
Retainer pricing is based on your headcount, frequency, and menu tier. Because it is a standing arrangement, invoicing is consolidated and predictable rather than billed per order. Request a quote and we will build a clear proposal around your workforce.
For a one-off team meal, a few days’ notice is usually enough. To establish a recurring retainer or canteen service, we recommend a short planning conversation one to two weeks ahead so we can agree the rotation, dietary needs, and delivery logistics before the first service.
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Tell us your headcount, schedule, and dietary needs and we'll build a reliable staff meals plan: daily, canteen, or recurring retainer: with halal menus and clear, predictable pricing.