Brendon Edwards
Bloomington
Summary
Talented kitchen leader and team motivator successful at maintaining staff focus and productivity in high-volume, fast-paced operations. Specialize in ordering and organizing product to adhere to food safety guidelines. Passionate about making customers happy by providing memorable dining experiences.
Overview
15
15
years of professional experience
Work History
Head Chef
Garnish Catering
02.2025 - 05.2025
- Oversaw inventory management, and supply ordering to adhere to strict cost of goods sold percentages.
- Prepared and cooked many different high quality recipes in bulk quantities for large events in short amounts of time.
- Coordinated employee schedules to adhere to strict labor percentages.
- Trained and mentored new staff members in kitchen safety, sanitation and cooking techniques.
- Delegated tasks in order to complete orders for all BEOs.
Banquet Chef
Bloomington Country Club
08.2024 - 02.2025
- Prepared and cooked varieties of food in large quantities for events ranging from 50-150 people.
- Analyzed banquet event orders and planned and coordinated functions with catering staff to meet or exceed customer expectations.
- Chopped vegetables, butchered meat and prepared sauces in advance to serve guests promptly and efficiently.
- Grilled, roasted, baked and performed other cooking techniques to produce high volume meals.
Head Chef
Southern Stone
01.2021 - 06.2024
- Hired, managed, and trained kitchen staff.
- Inventoried food, ingredient, and supply stock to prepare and plan vendor orders.
- Placed orders to restock items before supplies ran out.
- Oversaw scheduling, inventory management, and supply ordering to maintain fully stocked kitchen.
- Modified recipes to accommodate dietary restrictions and allergies.
- Implemented food cost and waste reduction initiatives to save money.
- Developed new recipes and flavor combinations to enhance customer dining experience.
- Created a regular schedule to obtain desired labor percentages.
- Created menus and features to entice new customers.
Line Cook
Bloomington Country Club
08.2010 - 05.2020
- Prepared protiens, sauces, ingredients and seasonings to maintain a fully stocked station.
- Instructed new staff in proper food preparation, storage, use of kitchen equipment and sanitation.
- Created identical dishes numerous times daily with consistent care, attention to detail, and quality.
- Prepared multiple orders simultaneously during peak periods with high accuracy rate, maximizing customer satisfaction, and repeat business.
- Grilled meats and seafood to customer specifications.
Education
No Degree - Business Administration And Management
Vincennes University
Vincennes, INNo Degree - Business Administration And Management
University of Southern Indiana
Evansville, INGED -
North Daviess High School
Elnora, IN05-2004
Skills
- Signature dish creation
- Plating and presentation
- Time Management
- Banquets and catering
- Menu design
- Budgeting and cost control
- Culinary techniques
- Purchasing product
- Kitchen management
- Food safety regulations
- Staff training
- Recipe creation
Timeline
Head Chef
Garnish Catering
02.2025 - 05.2025
Banquet Chef
Bloomington Country Club
08.2024 - 02.2025
Head Chef
Southern Stone
01.2021 - 06.2024
Line Cook
Bloomington Country Club
08.2010 - 05.2020
No Degree - Business Administration And Management
Vincennes University
No Degree - Business Administration And Management
University of Southern Indiana
GED -
North Daviess High School
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