Joseph Docherty Email & Phone Number

England, United Kingdom

Chertsey, England, United Kingdom

Founded in New York 59 years ago, Restaurant Associates brings high quality employee dining and hospitality to some of the UK’s leading workplaces. We believe in the power of food and drink to bring people together, whether in a restaurant or speciality café, to inspire them to do great things at work.Our food is crafted onsite by passionate people using the best ingredients and we know that a balanced, plant focused, natural, fresh and sustainable menu will increase the productivity of our customers and keep them motivated and happy whilst at work. Providing amazing food, create inviting spaces, and develop engaging environments that inspire, motivate and unite our customers.

South & South East Of England

London, United Kingdom

As a senior member of Graysons I report directly to the Company Executive Chef. As well as my day to day duties, I also act as a support in whatever needs undertaking within our various units, whether this been menu development, team training or unit management. My role within in Graysons is extremely varied, I take support in all aspects of sales presentations, from menu design/development to prep and presenting to clients. I also act as a single point of contact (SPOC) for all new site mobilisations, this includes; initial set up, menu specs, staff training (along with ongoing transitional support). I help to ensure a smooth transitional period in-keeping with Graysons brand and ethos. I help to develop the design and cost management of rolling out new concepts and trouble shoot with all under achieving sites, to help ensure they reach the Grayson level of service. I manage a team of relief chefs, which at the moment is a team of 2, with the aim that this will increase as Graysons grows and increases to new sites. In total I look after all the day to day support of 12 sites, this includes menu development, assisting with hospitality, recruitment and on-going staff training. I also take responsibility and take the role as lead chef, on all VIP events and hospitality, throughout the organisation. Another aspect of this role is to also help run and manage road show events, as well as meet & greets for new contracts. Working closely with our Group Executive Chef we have created a detailed training course, a chef's academy, to help chefs of all levels from the organisation to learn new skills and keep up to date with the latest trends. As well as undertaking the teacher of some of these sessions ourselves, we also have a host of special guest tutors coming in to really help take our chefs knowledge even further. It’s an exciting time at Graysons as we continually expand and grow as an organisation, with exceptional as the focus!

Guildford, United Kingdom

I left employment to start Levain Catering, which has evolved over the last 3 years. We first started as a manufacturer of high quality Jus, our clientele included The Tate Museums, Dan Britten, Two Many Cooks, London House and The Richard Onslow. Whilst producing Jus, we also ran the hospitality catering and restaurant at Cemex UK’s head office in Thorpe, we created bespoke hospitality/event menus for the management team and the UK company president, as well as running the deli bar with daily hot options and theatre cooking. In March 2016 we started our brand Smokey Joe at Pews Wine Bar in Guildford, within a short amount of time we gained traction and a solid customer base, we outgrew the kitchen and moved our operations to a bigger venue in Guildford called the Boileroom, we then opened our 2nd Smokey Joe site in Woking in June 2017. Smokey Joe offers a modern take on American food, all hand made onsite, we offer high quality burgers, hot -dogs, loaded fries and an in house brownie bar. Running my own business has been a steep learning curve and taught me the true value of food/staff costs, difficulties that can be involved in creating a new brand and dealing with suppliers/customers at a higher level.

London, United Kingdom

Within my time at the Wetlands Centre, I was responsible for running the restaurant and several kiosks around the site which included hot breakfast and pastries, grab and go lunch options with daily changing hot options. I managed aspects of hospitality, including a very busy wedding season along with a team of 4 chefs, which was complimented with agency staff during the busier periods.

London, United Kingdom

As a relief chef manager I was responsible for covering sickness and holiday for the company’s head chefs and chef managers. Sometimes arriving at a new site with brief handover document and a team to manage. I had to be extremely organized and adaptable to a large range of situations.

New York Stock Exchange (NYSE) London - Baxter Storey WSH GroupAs the hospitality chef manager at NYSE I have a very detailed, unique and varied position. Providing hospitality for functions ranging from a working sandwich lunch to executive fine dining lunches for the board of directors to a canapé party on the roof for 300+ guests. I regularly liaise with the PA’s & event organisers for NYSE to design bespoke menus for high profile events. I am responsible for ordering all the alcohol, food, cleaning supplies & disposables. I am also responsible for the whole site, which caters for 1900+ workers & 18 catering staff, in the absence of the manager. I am highly trained in COSHH, RIDDOR, risk assessments, health & safety, food safety & first aid. I also hold monthly training sessions for all the staff. I constantly develop & cost all menus, keeping up to date with new trends & cooking styles; all dishes are presented to the highest standards in terms of, colour, freshness, balance & flavour.

Tadworth

Charlton House & Co - Legal & General HQManaging a team of 9 chefs & 6 kitchen porters over 2 separate kitchens, supplying the provisions of all catering and hospitality requirements for Legal & General employees totalling 1900 people on site every day. This includes an extensive breakfast, lunch to include daily live theatre cooking, a main course, daily bistro plates, a large salad & mezze bar, mini plates & snack items, hot jacket potato fillings, 120 ltrs of soup with homemade bread, grab & go, a bakery section where our own pastry chef supplies pastries, chocolate work & bread items, coffee bar treats & deli bar. We also have a busy hospitality section supplying working lunches, fine dining & canapes.

Godalming

King Edwards Boarding School - Holroyd Howe WSH GroupAfter my success at Avaya with the chef diploma I was approached by Nick Howe the Director of Holroyd Howe, the educational sector of WSH Group, to join one of their most prestigious site as head chef. King Edwards is a large mixed boarding school catering for up to 490 students & doing just under 1000 covers a day over breakfast, lunch & Dinner. Providing two main course choices, a vegetarian option, pasta bar, salad bar, jacket bar, an extensive salad bar & protein items, hot dessert, cold counter with fruit pots, jelly pots & cold desserts. All within a very tight budget, along with this we cater for all the sports events, working lunches, balls, canapés for art & sculpture exhibitions, regular three course fine dinning events from 50-200 covers. I am responsible for developing and training a talented kitchen brigade & ensuring the company’s reputation for food quality is enhanced. Ensuring that all Hygiene, Health & safety policies and procedures are followed at all times. I also cost all menus with the catering manager and develop all menus including as much of the team as possible, I was also responsible for recruitment & following disciplinary procedures. During my time at King Edwards I have assisted their development chef with Food Files (an event held by Holroyd Howe to show case new ideas & methods) & sales presentations. King Edwards school has very recently been used as a sales site by the Holroyd Howe sales team. This is of huge credit to the team & how far we've been able to develop the food.

Guildford, United Kingdom

Avaya House - Baxter Storey WSH GroupAssisting the head chef with the provisions of all catering and hospitality requirements for Avaya employees as well as their tenants Royal Bank of Scotland, Coutts and Enstar, totalling around 350 People. This includes breakfast, lunch, Coffee bar, deli bar and fine dining. I also assist the head chef in the training and development of the team, health & safety, food safety & some of the financial kitchen aspects. During my time at Avaya I was put forward the chefs academy run by Baxter Storey, completing the chef diploma with a distinction and winning the top award “Spirit of the Academy”. Which won me a luxury night at Nigel Haworths Northcotes Manor.I also helped the unit achieve a gold medal in the ‘eat out eat well’ awards run by surrey county council and we also managed to become finalist for the 2010 ACE clean awards.