Services > Catering

CATERING

GCC's catering department, with its highly qualified staff and cumulative experience for more than 15 years in serving a wide range of clients with varied catering requirements, has the capacity of handling all catering issues to include:

• Supply, installation, and operation of highly sophisticated modern and durable kitchen equipment to support all types of menus, and withstand the toughest weather and operational conditions.

• Provision, storing and handling of food supplies: GCC is part of the largest Food Group in the region with a storage capacity of over 120,000 tons. We have direct intergroup access to bulk purchasing of a wide variety of food, which gives GCC a strong competitive edge when it comes to pricing. As a result, customers receive the highest quality meals at the best prices available anywhere.

• Preparation and serving of tasty menus, nutritiously planned to suit a wide spectrum of international ethnic culinary preferences and tastes. Our menus are designed to suit the different nutrition , budget, and conditional needs of our clients, and range from the fast food type of menu to the most refined culinary delicacies. We are specialized in Buffet type services; our service lines are made of heavy duty equipment and designed to serve large number of guests within short periods.

• Quality control and hygiene procedures are of the highest standards. The continuous upgrade of GCC's quality control and hygiene procedures, ensures the progress of the catering operation , at all levels, under the stringiest hygienic conditions.

GCC's secret for it’s continued success throughout the years is essentially the quality of its catering department's employees. Our continuous pursuit of the ultimate client satisfaction dictates that all our catering personnel, at all levels of the operation, are selectively employed for their high qualification and or long term experience in their respective fields. GCC's catering operations are under the supervision of consultants, multinational executive chefs, food service and restaurant managers, and dietitians, managing a full crew of highly motivated and expert staff.