Christopher Danker

Built and ran my own commercial commissary kitchen which at any given time had six or more food based tenants renting kitchen space. I catered anything from small private parties to large outdoor events and weddings up to 1000 people or more.

Provided lunches and dinners on site at various locations around the Charleston area as well as out of town music festivals and events.

• Managed food preparation tasks during high-volume service periods, ensuring all orders were executed in a timely manner without sacrificing quality or presentation standards.
• Trained kitchen staff to perform various preparation tasks under pressure.
• Planned and directed high-volume food preparation in fast-paced environment.
• Managed inventory levels effectively, resulting in reduced food waste and cost savings for the establishment.
• Implemented proper cleaning procedures, ensuring a safe and sanitary kitchen workspace compliant with health department regulations.
• Increased kitchen productivity by optimizing workflow processes and delegating tasks appropriately within the team.
• Ensured consistent quality control of all dishes leaving the kitchen.
• Prevented cross-contamination from utensils, surfaces, and pans when cooking and plating meals for food allergy sufferers.
• Monitored food production to verify quality and consistency.
• Trained and mentored new staff members in kitchen safety, sanitation and cooking techniques.
• Worked closely with front-of-house staff to facilitate excellent customer service.
• Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
• Trained and managed kitchen personnel and supervised related culinary activity.
• Daily rotation and ordering of product

• Managed food preparation tasks during high-volume service periods, ensuring all orders were executed in a timely manner without sacrificing quality or presentation standards.
• Collaborated with executive chef to develop innovative menu items, leading to increased guest return rates and positive reviews.
• Implemented proper cleaning procedures, ensuring a safe and sanitary kitchen workspace compliant with health department regulations.
• Ensured consistent quality control of all dishes leaving the kitchen.
• Fabricated all aspects of each station from scratch including all meat and fish ranging from whole lamb, suckling pigs, steers to whole fish on a daily basis
• Responsible for production of all stocks and sauces not limited to but including all mother sauces and small sauces used in that kitchen.
• Well versed in production of anything from rabbit to veal breast to butter braised fiddle head fern. (we basically worked with anything and everything)
• Worked with several local and national celebrity chefs at multiple functions and wine dinners including Tom Colicchio of Craft and Gramercy Tavern in New York City and Martial Noguier of one sixtyblue in Chicago

• Prepared multiple orders simultaneously during peak periods with high accuracy rate.
• Collaborated with team members to maintain a clean and safe working environment, adhering to health and safety guidelines.
• Set up and prepared cooking supplies and workstations during opening and closing to maximize productivity.
• Plated and presented all dishes to match established restaurant standards.
• Prepared food items such as meats, poultry, and fish for frying purposes.
• Grilled meats and seafood to customer specifications.

• Started on grill first friday night of Spoleto that year.
• Chef Bryan Lindsay was my first mentor as a chef.
• Learned all stations and banquet production in a extremely high volume kitchen