Santiago Rojas

Chef Tournant at Loews Regency Hotel
  • Claim this Profile
Contact Information
us****@****om
(386) 825-5501
Location
US
Languages
  • English -
  • Spanish -
Skills

Topline Score

Topline score feature will be out soon.

Bio

Generated by
Topline AI

You need to have a working account to view this content.
Join now
You need to have a working account to view this content.
Join now

Credentials

  • Food Protection Certificate
    Departament of Health
    Aug, 2008
    - Oct, 2024

Experience

  • Loews Regency Hotel
    • United States
    • Professional Training and Coaching
    • 1 - 100 Employee
    • Chef Tournant
      • Jun 2015 - Present

      Responsible for cutting, blanching vegetables ,prepare sauces, fillet meat, fish or poultry needed for service, have to be able to work at any assigned station, breakfast line (grill), omelette station, gm, roast, grill, fish, pasta, prep or overnight, as well as expediting when the sous chefs are attending other responsibilities. Responsible for cutting, blanching vegetables ,prepare sauces, fillet meat, fish or poultry needed for service, have to be able to work at any assigned station, breakfast line (grill), omelette station, gm, roast, grill, fish, pasta, prep or overnight, as well as expediting when the sous chefs are attending other responsibilities.

  • World Pie Pizza
    • 404 Court Street
    • Owner
      • Jun 2017 - Sep 2019

      Chef & owner of World Pie serving classic New York Style Pizza & italian cuisine. Carrol Gardens, Cobble Hills, Brooklyn. Chef & owner of World Pie serving classic New York Style Pizza & italian cuisine. Carrol Gardens, Cobble Hills, Brooklyn.

  • POLO BAR LTD
    • United Kingdom
    • Restaurants
    • 1 - 100 Employee
    • Line Cook
      • May 2015 - Jun 2015

      Responsible for cleaning, cutting, blanching, searing/sautéing/grilling vegetables according to the quality standards of Executive Chef Sepp Stoner and Laurent Toroundel. Responsible for cleaning, cutting, blanching, searing/sautéing/grilling vegetables according to the quality standards of Executive Chef Sepp Stoner and Laurent Toroundel.

  • Blt Steak
    • United States
    • Restaurants
    • 1 - 100 Employee
    • Line Cook
      • Aug 2014 - May 2015

      Transferred from BLT Fish on 2014 and following the quality standards and approval of Executive Chef Luke Venner, I was responsible of a large proportion of main courses. . Responsible for the mise en place at any assigned station, which included Hot Apps Station, Vegetable/sides Station, Grill or Fish Station. as well as helping the team cooks as needed. . Prepared stocks, and spaces prior service, blanch vegetables, make purées as needed, pick and cut herbs daily, expedite when working on grill station. . Participated in the 19th Annual Harvest in the Square 2014 to benefit Union Square Park Show less

  • BLT Fish Inc
    • United States
    • Restaurants
    • 1 - 100 Employee
    • Line Cook
      • Aug 2013 - Jul 2014

      Coming back from a two month stay in Santiago de Chile helping my brother open Soho Café, under the recommendation of former Blt Executive Chef Amy Eubanks, I was hired by Executive Chef Luke Venner. After starting working at the Vegetable Station I was quickly promoted to Fish 1 and then to Fish 2 based on performance and dedication. .Responsible of cooking fish and meat such as Dover Sole, Black Bass, Salmon, Tuna, Red Snapper, NY Strip, Chicken, etc. Prepared all the sauces for service, such as Beurré Monté, Beurré Blanc, Beranaise, Capper Brown Butter. . Responsible of keeping control and count of fish (FIFO) . Helped Executive Chef plate at the central table of the open kitchen. . Maintain safety and sanitation of station assigned or any other station. Show less

  • Soho Cafe
    • United States
    • Food and Beverage Services
    • 1 - 100 Employee
    • Lead Line Cook
      • Jun 2013 - Aug 2013

      Following my little brother's dream to open his restaurant in the heart of Santiago de Chile, I spend two months helping that dream to become a reality. . Lead and trained BOH staff and organized/coodinated activities . Taught BOH new cooking techniques as well as safety and sanitation Following my little brother's dream to open his restaurant in the heart of Santiago de Chile, I spend two months helping that dream to become a reality. . Lead and trained BOH staff and organized/coodinated activities . Taught BOH new cooking techniques as well as safety and sanitation

  • Jo's Restaurant
    • 264 Elizabeth St, New York, NY 10012
    • Line Cook
      • Jun 2011 - May 2013

      Following quality standards of Executive Chef Andrew Pressler, I was responsible of a large proportion of the menu including Char Kway Teo, Pan Roasted Bobo Chicken, Beef Rendang, Shrimp Fried Rice and Lamb Pho. . Responsible of making fresh curry from scratch, braises, stocks, jus, picking and cutting herbs, blanching vegetables , duties included cleaning the whole station as well the grill, ranges and ovens at the end of the shift. Following quality standards of Executive Chef Andrew Pressler, I was responsible of a large proportion of the menu including Char Kway Teo, Pan Roasted Bobo Chicken, Beef Rendang, Shrimp Fried Rice and Lamb Pho. . Responsible of making fresh curry from scratch, braises, stocks, jus, picking and cutting herbs, blanching vegetables , duties included cleaning the whole station as well the grill, ranges and ovens at the end of the shift.

  • Blue Smoke and Jazz Standard
    • United States
    • Hospitality
    • 1 - 100 Employee
    • Line Cook
      • May 2010 - Apr 2011

      Under the direction of Chef de Cuisine Jason Michael Krantz and always following quality standards of Executive Chef and Pit Master Kenny Callaghan, I was responsible of all pan seared, baked or steamed fish as well as sautéing any side dishes. .Prepared sauces for mac 'n cheese, creamed spinach, spicy mussel sauce, baked beans, cut herbs, reduced stocks. . Responsible of expediting and coordinating fry and grill station. . I was given a raise after the first month based on performance and a second raise after the third month due to dedication. Show less

  • Positano Ristorante Italiano
    • Restaurants
    • 1 - 100 Employee
    • Lead Line Cook
      • Nov 1998 - Mar 2010

      Under the sponsorship of Chef and owner Mario Giglio I was given the opportunity to start working making salads, and soon I was promoted to the pasta station, and afterwards was moved to sauté station. After Mario Giglio retired I took charge of the kitchen,leaving after 12 years of service in the search of new opportunities and knowledge. . Improved many dishes, organization and service, brought in new cooking techniques. . Achieved 4 consistent A ratings from the New York City Department of Health. . Oversaw all aspects of the kitchen, including training new employees. . Provided feedback and support to employees to further their development. Show less

  • Bay Ristorante & Pizzeria
    • 1420 Sheepshead Bay Rd, Brooklyn, NY 11235
    • Dishwasher/ Cook
      • Nov 1996 - Oct 1998

      Started working as a dishwasher and after a month I was given the opportunity to start peeling vegetables and help Chef Paolo Ardizzone. . Learned to make all the sauces used in the establishment such as marinara and tomato sauce . Was responsible of making dough for pizzas and making fresh pasta on a daily basis. . Learnt the classic Italian dishes such as Veal Marsala, Chicken Cacciatore, Parmigiana, etc. Started working as a dishwasher and after a month I was given the opportunity to start peeling vegetables and help Chef Paolo Ardizzone. . Learned to make all the sauces used in the establishment such as marinara and tomato sauce . Was responsible of making dough for pizzas and making fresh pasta on a daily basis. . Learnt the classic Italian dishes such as Veal Marsala, Chicken Cacciatore, Parmigiana, etc.

  • Kingdom Cafe
    • 4350 Amboy Rd, Staten Island, NY 10312
    • Dishwasher
      • Oct 1995 - Nov 1996

      Responsible of the overall cleanliness, kept the dining rooms sparkling, washed flatware,glassware, silverware, pots and kitchen equipment. Kept the kitchen and dinning room spotless. Responsible of the overall cleanliness, kept the dining rooms sparkling, washed flatware,glassware, silverware, pots and kitchen equipment. Kept the kitchen and dinning room spotless.

Community

You need to have a working account to view this content. Click here to join now