Responsible Manager

FERNANDO MARULANDA LANG

**** ********* ***. *** ****, N.Y. 917-***-**** **********@*******.***

PROFESSIONAL EXPERIENCE

THE TWEEDY GOMEZ GROUP

CORPORATE CHEF/DIRECTOR OF OPERATIONS NYC 2010-2015

ANTONIO GOMEZ SANCHEZ, OWNER

Multi-Unit Italian/Spanish/Latin Concept

Overseeing 8 properties including one commissary kitchen, two Farms, and their respective Chefs

Overseeing development, testing, creation and expansion of new product lines

Overseeing new property development working in conjunction with architect, contractors, city agencies, landlords and community boards

Responsible for overall profitability based on COGS in Food, Beverage, Labor, Paper Goods and Equipment

Responsible for helping respective Chefs achieve, maintain and surpass targets of 25% Food, 15% Beverage, 22% Labor and 3.5% Paper Goods and Equipment

Responsible for assessing staff performance, plant management, sanitary environment and distribution of bonuses

Responsible for establishing a culture of success through communication, open door policy and structure

Responsible for all systems functioning in unison to ensure proper, sanitary and legal storage and transportation of products from Commissary Kitchen to all restaurants

Responsible for negotiations with purveyors and sourcing of new products and ingredients through local, organic and sustainable farming practices

Overseeing the development and expansion of company concept

Responsible for interdepartmental communication between the Inventory department and the Accounting department referencing Cheftec, QuickBooks and Dinerware

Responsible for the execution of the owners’ vision

Overseeing labor efficiency and productivity output while maintaining the highest level of cleanliness and food quality

Responsible for maintaining all equipment and back-up equipment working and maximizing their use by technique, speed and cleanliness

Responsible for creating and maintaining a culture of success and perpetuating the culture with a sense of urgency, gratitude, attention to detail and perpetual motion

Responsible for developing and maintaining Recipe book and enforcing company policies

Sharing through a bonus structure besides salary of a business generating $13.5-$14.5 million a year

Responsible for leading a group of 160 employees

Core Responsibilities: P&L review, DOH compliance, building the brand and increasing sales vs last year, scheduling, liquor ordering, liaison w events team, facility management, manager mentoring and development, service standards improvement.

ALOUETTE FRENCH BISTRO

EXECUTIVE CHEF/PARTNER, NYC 2009-2010

JON PARDO, MAIN INVESTOR/OWNER

Traditional Regional French Bistro Concept

For the span of one year I was the Executive Chef and Partner at this Bistro to which I was introduced and offered a percentage by the main Investors. I filled the role of Executive Chef in every aspect and for a minor investment on my part I was given a percentage of the business.

Shared in the expense and profit of a business generating $1.5-$1.7 million a year

TAVERN ON THE GREEN

CHEF DE CUISINE, NYC 2009-2009

WILLIAM ZAMBROTTO/GENERAL MANAGER

Traditional American Fare with hints of French, Italian and Asian Cuisine

Brought on for the purpose of closing the restaurant in its last season with the hope of receiving the bid for a lease extension by the city

Upper management team member overseeing $30 million in revenue

Responsible for directing and leading a staff over 400

Responsible for overseeing all food related departments and upholding standards

Responsible for executing special menus in conjunction with the Banquet department

Responsible for all aspects of the food produced and sold

Directly responsible for 5-7 sous chefs an any given time

Responsible for overseeing the NYC Marathon meal for 17,000 participants

Responsible for serving the last meal ever made at Tavern on the Green

VICTORS CAFÉ

EXECUTIVE CHEF, NYC 2007-2009

PABLO FIGUEROA/GENERAL MANAGER

Traditional and Modern Cuban Fare

Responsible for all aspects of the food and execution of Cuban cuisine

Responsible for the execution of the owners’ vision

Responsible for a staff of 60 Employees in the FOH and the BOH

Responsible for the hiring and training of all Kitchen Staff

Responsible for creating schedules, menu development and recipe testing

Responsible for expediting and tending to guests

Responsible for developing specials within the concept of authentic Cuban Cuisine

Responsible for every aspect of a multi-million dollar revenue establishment

Responsible for establishing and revisiting relationships with various purveyors and companies

Responsible for reaching and maintaining budgetary goals

Responsible for reaching an all-time low of 18% food cost for one week

Responsible for maintaining food cost between 22%-24%

Responsible for maintaining a tradition of over 45 years, and maintaining the reputation of a well-known establishment in the theater district

Responsible for taking the past success of the business and modernizing it without sacrificing tradition, quality or reputation

Responsible for raising the restaurants’ Zagat rating one point in every category

Responsible for establishing new relationships with City Harvest and the Green Restaurants Association

Responsible for representing the restaurant in various off site events with various Chefs and various media sources including magazines and television

Responsible for being the recognizable face of the business

Responsible for overseeing the a business generating $2.5-$3 million in revenue

THE DUBLINER

EXECUTIVE CHEF, PALM BEACH GARDENS & MIZNER PARK 2006-2007

RENE RIGAU/ GENERAL MANAGER

Irish Influenced Gastro-pub Concept

Responsible for developing the food, menus, staff and kitchens for two locations

Responsible for every aspect of the food at both locations

Responsible for executing the owners vision and developing both properties

Responsible for maintaining continuity between both locations but adapting each location to serve its specific demographic better

Per Se/ Bouchon Bakery

SOUS CHEF, NYC 2004-2006

DAN SOLOWAY, PUCHASING DIRECTOR

TRADITIONAL AMERICAN WITH HEAVY FRENCH INFLUENCES

Worked every station from receiving to commis to private dining Chef de Partie

Promoted to Sous Chef within the first year of Private Dining

Promoted to Opening Sous Chef of Bouchon Bakery

First person hired for the Bouchon Bakery staff

Worked side by side with Thomas on various aspects of the business, and involved in the design of the kitchens, recipe testing, plate presentation, interviewing and training

Travelled with Thomas to various events as his assistant from Ponte Vedra Beach private events to the Martha Stewart Show, the Today show

Learned and rounded off my approach to hospitality directly from Thomas, which I still use today

Part of the team that received 3 Michelin Stars, 4 NYTimes Stars, Relais & Chateau, Tradition Qualite

QUISISANA

SOUS CHEF, CENTER LOVELL, MAINE 2004-2004

JANE ORANS/ OWNER

Regional American Cuisine

Responsible for the production and execution of prix fix menus

Hands on in every aspect from receiving, to prepping, cooking and expediting

Summer job spanning from April to September

CAFÉ DES ARTISTES

TOURNANT, NYC 2003-2004

GEORGE LANG, OWNER

Classical French Cuisine

Responsible for working different stations on different days

Responsible for the production and execution of every plate pertaining to my station

BLUE SMOKE

LEAD CHEF DE PARTIE, NYC 2002-2003

KENNY CALLAGHAN, EXECUTIVE CHEF/PARTNER

Modern American BBQ

Worked every station in the restaurant which included garde manger, fry, sauté, grill, BBQ Pit, and the Jazz standard

Learned the approach to hospitality that I still use to this day from Danny Meyer the owner of Union Square Hospitality

Learned different culinary philosophies from Kenny Callaghan, Michael Romano and Kerry Heffernan, Tom Colicchio and Floyd Cardoz

Cross trained within the company’s other establishments which included Gramercy Tavern, Union Square Café, Tabla and 11 Madison

CITY CRAB

CHEF DE PARTIE, NYC 2001-2002

SETH WEINSTEIN, EXECUTIVE CHEF

Traditional American Seafood

Worked Oyster Bar, Saute and Grill

BOND ST.

CHEF DE PARTIE, NYC 1998-2000

LINDA RODRIGUEZ, EXECUTIVE CHEF

Modern Japanese Sushi and Cuisine

Began working prep in the mornings and quickly promoted to head prep

Promoted to Chef de Partie of the Bond St. Lounge, while covering sushi station

Worked as Chef de Partie on the hot line in the main dining room

Became Tournant working prep, sauté, garde manger and grill stations

Learned precise Japanese cooking approach from Executive Sushi Chef Hiroshi Nakahara and Executive Chef Linda Rodriguez

Consulting

Alegria / Restaurant & Lounge, Astoria, Queens

Ferrante / Restaurant Stamford, Conn.

The National Hotel / Restaurant & Lounge Frenchtown NJ

Bar Coastal/ Bar New York City NY

Education

AOS in Culinary Arts, Pastry Arts and Restaurant Management NYRS ‘02

Studied Forensic Psychology John Jay College CUNY ’87-‘90

Skills and Certifications

Fluent in English and Spanish

FOH and BOH Management

Well versed in Wines

Well Acquainted in Word, Excel, Chef Tec, QuickBooks, Aloha, Diner Ware, Open Table

Serve Safe National Certification

Florida Serve Safe Certification

NYS food Handlers Certification

NSF HAACP Manger trained and certified

Appearances and Mention

Wine Spectator

April 2010

Thomas Keller Protégés: Where are they now?

Bobby Flay Show

December 2009

Judge on Bobby Flays Throw down

Vanidades

May 2009

Small Article on Latin Cuisine

Plate Magazine

February 2009

Published recipe of Cuban Cuisine

Slice of Latin American

March 2009

Event with Various Latin American Chefs

Unmask a Cure for Lyme disease

November 2008

Fundraiser for Lyme disease

Feast with Famous Faces

October 2008

Fundraiser for the League for the Hard of Hearing

Focus Event

September 2008

City Harvest Event with Eric Ripert and Kerry Heffernan

A La Mesa con Denise Oller

September 2009

Recipe demonstration for Telemundo

Best of Boca Raton

July/August 2007

Review of the Dubliner

Palm Beach Illustrated

February 2007

Review of the Dubliner

West Palm Beach Women’s Show

March 2007

Class on simple Home Irish Fare

Channel 17 WHDT

March 2007

West Palm Beach Television Show representing the Dubliner

South Florida Dines

January 2007

Florida online review of the Dubliner

Black Tie South Florida

October 2006

Event at The Delray Sheraton representing the Dubliner

Catch a Rising Star

October 2006

Assisting Jonathan Benno at Star Chefs Event

The Martha Stewart Show

December 2005

Assisting Thomas Keller

The James Beard House

August 2005

Assisting Jonathan Benno-Chef de Cuisine of Per Se

The James Beard House

January 2005

Assisting Santi Zabaleta from Taberna Del Alabardero

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