Meal Prep Dubai. A well-prepared week.

01 · Your myCHEF experience

Build a meal plan around real eating occasions

Count the meals you want covered rather than requesting an arbitrary number of dishes. Two adults who eat lunch at the office have a different brief from a family with children at home after school. Include the days when you usually order in or arrive home late, because those may be the most valuable meals to prepare.

Let us know whether you prefer complete portions or separate components you can combine. Both can work, but the chef needs to know before planning quantities and containers. The written scope confirms the visit, grocery arrangements and any additional requests.

03 · Your myCHEF experience

Use portion feedback to improve the next visit

Guest count is only the beginning of portion planning. Appetite, meal timing and the number of dishes all affect how much food is useful. Tell us whether lunch is usually light, dinner is the main meal or family members have very different appetites. For a recurring arrangement, actual feedback is more useful than guessing a perfect quantity at the outset.

After a few meals, note what was finished, what remained and whether anyone wanted a larger serving. Distinguish between useful leftovers and food that simply went uneaten. That information can help the chef adjust quantities and choose dishes that fit the household more closely on the next visit.

If visitors are joining, update the headcount before shopping and preparation are finalised. Extra portions can affect ingredients, service time and the equipment required. Clear communication gives the chef room to plan properly and helps keep the experience generous without treating unnecessary food waste as a sign of good hospitality.

05 · Your myCHEF experience

Keep the menu interesting without making it complicated

A good menu has both familiarity and variety. Repeating a handful of favourite ingredients can make shopping more efficient, but repeating the same dish every visit can quickly feel limiting. Discuss a balance of reliable favourites and occasional new ideas, using different cooking methods, vegetables and accompaniments to keep meals appealing.

For example, a household that enjoys chicken might alternate a lemon and herb roast, gently spiced skewers and a lighter dish with grains and vegetables. The point is not to prescribe a fixed menu. It is to show how one preference can lead to several distinct meals that suit the available equipment and preparation time.

Ask for menus you can review easily. Clear dish descriptions are more useful than elaborate names that hide unfamiliar ingredients. If a meal is intended for reheating, check that the proposed texture and presentation will still work later. The best weekly menu is one you understand, enjoy and can use comfortably.

07 · Your myCHEF experience

End the visit with a clear kitchen handover

Before the chef leaves, make sure you understand what has been prepared and how it is intended to be used. Identify the meal for immediate service, the portions prepared for later and any dish that still needs a finishing step. Written labels or agreed notes can be useful when another family member will be serving the food.

Check the practical points that matter to your home: where containers have been placed, which serving items are in use and whether ingredients remain for the next visit. The agreed cleanup scope should also be clear, including the work surfaces and equipment used during cooking. A good handover reduces the need to search for information after the service has ended.

For a recurring plan, note anything that needs replenishing or changing before the next appointment. For a one-off dinner, confirm how any hired items or additional equipment will be collected. The final few minutes should leave you with a usable kitchen and a clear understanding of the food and arrangements.