George Liao

**a Martin Van Buren, Monroe Township, NJ

402-***-****

Overview

Passionate certified executive chef, ACF designation from 2012 to 2022, with 25+ years cooking experience seeking personal and private chef position

Expertise

Asian Fusion Cuisine, Authentic Chinese Cuisine, European Cuisine, French and Asian Pastries, and Wine Tasting Dinner

Professional Experience

Wave Bistro/ Owner and Executive Chef Omaha NE 2007-2022

Award-winning Asian Fusion Restaurant

*Ranked top 5 on TripAdvisor for the past 15 years out of 1000+ restaurants in Omaha and 220+ reviews; Open Table People’s Choice Award

*Opened a successful and profitable restaurant at the height of the recession and not only survived, but significantly increased revenues throughout COVID-19

*Researched, developed, and created every dish on the menu; help execute and direct dishes that come out of kitchen

*Host monthly wine-tasting dinners that have an attendance average of 75%+ capacity

*Prepare and supervise all of the food that comes out of Wave Bistro’s kitchen

*Manage costs, accounting, financial planning, and food waste of the organization

Tokyo Kitchen/Owner and Head Chef, Omaha, NE 1999-2007

Healthy, high-quality Japanese fast-food concept

*Opened a profitable high-quality Japanese restaurant before Japanese food was widely accepted in Omaha

*Ran an extensive catering business that served large clients throughout the Omaha metro area

*Prepared, delivered, and supervised all of the food and food preparation in the kitchen

Gourmet Inc/Food and Beverage Director, Las Vegas, NV 1994-1999

( Fortune Garden Fine Asian Cuisine & Mandarin Court, two restaurants located in the heart of the Las Vegas strip)

*Formulated and implemented business strategies

*Monitored division management

*Responsible for inventory control

*Managed all of the ordering, purchasing, and supply chain of restaurant

Various Restaurants/Chef, Cook, Waiter, Bartender 1986-1992

I have held every position in the restaurant from dishwasher to chef

Education

University of Nevada, Las Vegas, NV 1992-1993

*Master of Science: Hotel Administration

Relevant Courses: Principles & Practices in Food Service Management, Financial Accounting, Finance in Hospitality, Marketing Systems, Human Resource

Thomas A. Edison State College, Trenton, NJ 1990-1992

Relevant Course: Business Law (Penn State University), Hotel Marketing 1 (University of Nevada, Las Vegas), Operation & Resource Management

Southeast Community College, Lincoln, NE 1988-1989

*Associate of Applied Science in Food Service Management

Relevant Course: Food Production, Advanced Food Prep, Food Purchasing, Food Service Management

Certification

Certified Executive Chef ACF designation

Special Training

Canterbury Bartending School / Las Vegas, 1992-1993

General Mill Corporation / Restaurant Management and Sanitation Training program 1993-1994

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