Summary
Overview
Work History
Education
Skills
Timeline
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Eugene Fale

11117 Marken Rd Kiel ,Wi

Summary

Dynamic culinary professional with extensive experience at Kohler Co, excelling in food safety and kitchen management. Proven track record in enhancing customer satisfaction through innovative menu development and effective team collaboration. Skilled in optimizing workflows and maintaining high-quality standards, consistently delivering exceptional dining experiences while fostering a positive work environment.

Overview

2026
2026
years of professional experience

Work History

Chef

Kohler Co
2023 - Current
  • Maintained cleanliness and organization of kitchen workspace to meet health and safety standards.
  • Supported team during busy service periods, contributing to efficient kitchen operations.
  • Engaged with customers to understand preferences, providing recommendations based on dietary needs.
  • Maintained well-organized mise en place to keep work consistent.
  • Placed orders to restock items before supplies ran out.
  • Handled and stored food to eliminate illness and prevent cross-contamination.
  • Utilized proper cleaning techniques to sanitize counters and utensils used in preparation of raw meat, poultry, fish, and eggs.
  • Optimized food preparation processes, implementing time-saving techniques without compromising quality.
  • Trained kitchen staff to perform various preparation tasks under pressure.
  • Reduced food waste with strategic menu planning and inventory control techniques.
  • Prevented cross-contamination from utensils, surfaces, and pans when cooking and plating meals for food allergy sufferers.
  • Prepared meals from scratch using authentic, popular recipes to generate repeat business.
  • Cultivated a positive work culture among kitchen staff through open communication lines and mutual respect within the team.
  • Upheld stringent food safety regulations, ensuring compliance with all relevant health department guidelines.
  • Enhanced customer satisfaction by consistently delivering high-quality culinary creations.
  • Monitored line processes to maintain consistency in quality, quantity, and presentation.
  • Adapted menus seasonally, incorporating fresh produce to create visually appealing and flavorful dishes.
  • Implemented rigorous quality control measures to ensure consistent taste and presentation of dishes.
  • Mentored junior chefs in culinary techniques, fostering a collaborative and learning-focused work environment.
  • Achieved consistent on-time service, optimizing kitchen workflows and staff scheduling.
  • Enhanced dining experience by crafting innovative menu items tailored to seasonal ingredients.
  • Monitored food production to verify quality and consistency.
  • Assisted with menu development and planning.
  • Utilized culinary techniques to create visually appealing dishes.

Sous Chef

Osthoff Resort
2012 - 2022
  • Supervised kitchen staff to ensure efficient meal preparation and high-quality presentation.
  • Developed seasonal menus that aligned with local sourcing and culinary trends.
  • Trained new team members on food safety standards and kitchen procedures.
  • Collaborated with head chef to streamline inventory management processes.
  • Ensured consistency in dish quality by implementing standardized recipes and cooking techniques.
  • Monitored kitchen operations to maintain compliance with health regulations and safety protocols.
  • Led daily briefings to communicate menu changes and special events to staff effectively.
  • Resolved customer complaints by adjusting meals promptly, enhancing overall dining experience.
  • Managed food preparation tasks during high-volume service periods, ensuring all orders were executed in a timely manner without sacrificing quality or presentation standards.
  • 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.
  • Collaborated with executive chef to develop innovative menu items, leading to increased guest return rates and positive reviews.
  • Played a key role in achieving positive health inspection results by maintaining strict compliance with all relevant guidelines and regulations throughout daily operations.
  • Mentored junior kitchen staff, fostering a collaborative work environment that improved overall team performance.
  • 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.
  • Contributed to successful catering events by coordinating meal preparation and execution, exceeding client expectations on each occasion.
  • Ensured consistent quality control of all dishes leaving the kitchen, resulting in a reputation for excellence among patrons.
  • Introduced new culinary techniques to the team, elevating the overall skill level and leading to more diverse menu offerings for guests.
  • Plated every dish with attractive flair to meet strict restaurant standards and maintain stellar business reputation.
  • Participated in menu planning meetings, offering creative input that led to new signature dishes garnering rave reviews from guests.
  • Boosted customer satisfaction ratings by consistently delivering high-quality dishes and maintaining strict adherence to food safety standards.
  • Maintained open lines of communication with front-of-house management teams to address any potential issues before they escalated into larger problems affecting overall guest satisfaction levels.
  • Served as an integral part of the hiring process for new kitchen staff members, contributing valuable insights into candidate selection based on experience and skill set compatibility with existing team dynamics.
  • Provided exceptional customer service when addressing guest concerns or special dietary requests, building loyalty among returning clientele.
  • Enhanced overall restaurant efficiency by streamlining kitchen operations and implementing effective time management strategies.
  • Reduced staff turnover rates through effective communication skills, creating a supportive work atmosphere for all team members.
  • Developed strong relationships with local vendors, securing fresh ingredients at competitive prices while supporting community businesses.
  • Assisted in budget planning and cost management efforts, helping the establishment maintain profitability without sacrificing quality or service standards.
  • Assisted in the development of staff training programs, improving overall consistency and efficiency within the kitchen environment while fostering professional growth among junior team members.
  • Improved efficiency in kitchen, organizing workflow to ensure timely preparation and delivery of dishes.
  • Led kitchen team during high-volume service times, ensuring seamless operation and guest satisfaction.
  • Maintained strict adherence to dietary restrictions, crafting creative alternatives that catered to diverse customer needs.
  • Coordinated with front-of-house staff to ensure cohesive dining experience, addressing any customer concerns with prompt and effective solutions.
  • Implemented cost-saving strategies without compromising on quality, carefully selecting suppliers and negotiating better prices.
  • Collaborated closely with head chef to develop recipes that significantly increased customer satisfaction.
  • Delivered exceptional culinary experiences, consistently receiving positive feedback from patrons.
  • Conducted comprehensive supplier evaluations to source highest quality ingredients while also achieving cost efficiencies.
  • Streamlined kitchen operations, reducing food waste through meticulous inventory management.
  • Spearheaded community outreach initiatives, participating in local food festivals to increase restaurant visibility.
  • Fostered culture of excellence within culinary team, leading by example in maintaining high standards of food safety and hygiene.

Education

Food Science

Moraine Park Technical College
Fond Du Lac, WI

Associate of Arts - Business Administration

U W Madison Sheboygan Campus
Sheboygan, WI

Skills

  • Food safety and sanitation
  • Customer service
  • Knife skills
  • Cooking techniques
  • Food quality
  • Kitchen management
  • Attention to detail
  • Effective communications
  • Team collaboration
  • Ingredient knowledge
  • Recipes and menu planning
  • Sanitation guidelines
  • Recipe creation
  • Workflow optimization
  • Culinary expertise
  • Company quality standards

Timeline

Chef

Kohler Co
2023 - Current

Sous Chef

Osthoff Resort
2012 - 2022

Food Science

Moraine Park Technical College

Associate of Arts - Business Administration

U W Madison Sheboygan Campus

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Eugene Fale