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JOSEPH DOCHERTY
JOSEPH DOCHERTY 13, Whitfield Close Guildford, Surrey
JL_Docherty@hotmail.co.uk Dec 2014 – Present Levain Catering Limited, Surrey Position: Managing Director/Co-Owner Duties: 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. Oct 2013 – Jan 2015 Wetland Centre, Barnes Position: Head Chef Duties: 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. Jan 2013 – Oct 2013 Talkington Bates Position: Relief Chef Manager Duties: 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.
May 2012 – Jan 2013 New York Stock Exchange (NYSE) London - Baxter Storey WSH Group Position: Hospitality Chef Manager Duties: As 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. Aug 2011 – May 2012 Charlton House & Co - Legal & General HQ Position: Head Chef Duties: Managing 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 totaling 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 & canapés. February 2009 – September 2011- Career with WSH Group Nov 2010-Sep 2011 King Edwards Boarding School - Holroyd Howe WSH Group Position: Head Chef Duties: After 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. February 2009-Nov 2010 Avaya House - Baxter Storey WSH Group Position: Sous Chef Duties: Assisting 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, totaling 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 Mannor.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. Professional Qualifications: First Aid and Emergency response certificate Baxter Storey’s Chef’s Academy, Chef’s diploma European Health & Safety (ESB) Managing Food Safety (ESB) Level 2 Health & Safety and Level 3 Food Safety Leadership and Management Course Level 2 Baking & Confectionery, Brookwood collage. Education: George Abbot School 1993-1997 Grades Achieved (GCSE level) Maths – C English – C Sciences – C Art – B Ceramics – D
KEY SKILLS: CREATIVE ON-TREND EYE FOR DETAIL CORPORATE DINING HOSPITALITY FINE DINING STREET FOOD
LEADERSHIP DEVELOPMENT ABLE TO MOTIVATE CULINARY EXPERTISE EVENT MANAGEMENT BUSINESS SENSE ABLE TO PRIORITISE
L3 FOOD HYGIENE ORGANISATION COMMUNICATION FLEXIBLE INITIATIVE KITCHEN MANAGEMENT MENU DEVELOPMENT CURRICULUM VITAE
LEVAIN CATERING LTD BRANDS
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WHO
“A reliable, hard-working individual with the highest attention to detail in every area of the kitchen, with a committed attitude towards customer service and innovative imagination�
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At Levain Catering we only used the freshest ingredients every day – when we say really fresh – we mean picked and delivered directly to our chefs ready to use! We continuously updated our menus to so that our delicious dishes show off the best seasonal produce. Rest assured that we guaranteed one thing never changed was our resolve on uppermost quality and freshness this is why we always sourced locally. We championed using trusted local producers and eating food in season, when it is at its best.
British growers and farmers offer some beautifully astounding produce so why would we look anywhere else when we could get food that is top quality, high welfare meat, sustainable and fresh, right on our doorstep? To put it simply : food was our business and our passion. We provided freshly prepared, nutritious food to clients and customers, designing bespoke menus around individual needs and requirements. Based in Cemex UK Head office we offered a tailered B&I catering offeing. Specialising in corporate hospitality, fine dining, lunch menus, deli service and event catering.
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We created a fresh new menu that really really hit for flavour packed food.Â
We created Smokey Joe, the first takeaway in Guildford to provide authentic American handcrafted burgers and hot dogs to your door. Traditional style of cooking that has its roots in the US, delivered handmade and fresh every time. Smokey Joe was brought to life by my wife and myself, we were fed up with the limited local takeaway options and wanted to bring something new to the market.
Smokey Joe was all about flavour, freshness and simplicity done right! We crafted a traditional American BBQ menu with a modern twist. We were proud to say that we made all our menu, fresh and onsite – only the finest ingredients make the cut when it came to Smokey Joe. Our menu had stacked handcrafted burgers, "naughty" dogs packed full with flavours, loaded fries and in-house brownies bar. Smokey Joe had a couple of venues within Guildford as we grew and was also available via Just Eat and Deliveroo
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get creative with flavours and dishes.
While we partnered with independent music venue The Boileroom in Guildford we developed the idea of a vegetarian and plant based menu in Guildford. This venue had a large plant based following and we wanted to ensure of offering mirrored the needs of our customers. This was an interested menu to work and we were able to
A couple of "meat free" alternatives that sold well were Seitan Burgers and pulled Jackfruit, not having worked directly with these two ingredients it was a fantastic opportunity to learn about new ingredients, as well as up and coming food chains. The menu was rich in flavours and had a wide variety for all, not just those who eat plant based. Our Vegan Mac 'n' Cheese bites were a big favourite, as well as our Vegan Brownies! CURRICULUM VITAE
decided to launch Phat Fries as a separate entity, this also worked well as a street food option at our venue The Boileroom, perfect standing food for gigs. Our tagline was...."“Fries but not as you know them...Fully loaded and ready to ROCK!” We started adding loaded fries to our Smokey Joe delivery menu and people kept requesting different flavours, popularity grew. The range became too large as part of the Smokey Joe menu and we then
We had a wide range of flavours on offer, such as Truffle Shuffle, Chilli Billy Cheese, Let It Brie, The New Yorker. Animal Fries and Katsu Fries. The range worked well as a separate menu, but also meant we could generate revenue from different funnels.
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and now are exclusive for events with our Brownie Cart. With a wide range of hand crafted flavours and creations, we always go down a treat!
This brand is still active and now run by my wife. Beau's Brownie Bar started as part of Smokey Joe and grew, until it became it's own entity. We started of selling on Deliveroo, then via our website and then at markets and events. We were invited to take part in a 4 week pop up at the luxury brand House of Fraser and we're regulars at Surrey Uni. Since we have changed directionÂ
Beau’s Brownie Bar is based in Surrey providing handcrafted dastardly decadent brownies for all events and special occasions. Our hire service covers Surrey and surrounding areas. We provide a truly unique concept cart service for weddings and special events. We create custom made orders too. We have found that our cart can set off any event, such as; weddings, kids parties, birthdays, festivals and even corporate events......
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Our Jus range was free from additives and contained no gluten, thickeners or artificial colourings. A lot of time went in to each batch to make it just so. We worked hard to bring a incredible range of rich, delicate & flavour rich Jus; beautifully crafted for the Home Foodie. Our Jus could be used in a variety of ways and with lots of dishes. Each batch of Jus was handcrafted and produced to the highest quality. We produced Jus for fine dining restaurants, gastro pubs, private clients (including Tate Modern) plus the home chef. This was a very delicate and precise batching process which ensured the clarity and quality of the Jus.
We started with a house Jus called MooJus and grew the flavours to include: Rosemary, Cocoa, Peppercorn, Cider and a Christmas themed one-off called Gobble Jus. We had a large social media following and also sold our range online. Here is a bit more information on our flavours:Â http://levaincatering.wixsite.com/justjus/products We also had the pleasure to take part in the Taste Festive at London's Docklands, it was an amazing weekend, where we sold out! CURRICULUM VITAE
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