Santiago Rojas Mejia2072 62nd Street – 2nd Floor, Brooklyn, NY, 11204 (347)772-5235

santiago.m.rojas@gmail.com

OVERVIEW

At age 18 migrated from México and started to work as a dishwasher at Bay Ristorante & Pizzeria in Brooklyn, where Chef Paul Ardizzone gave me the opportunity to peel a potato and taught me to be organized, focused, creative and hard working. Now with over 15 years of experience in the New York City Kitchens including the most popular and busiest restaurants like Ralph Lauren’s famous Polo Bar, Blue Smoke and Jazz Standard or the popular steakhouse in Manhattan BLT Steak on 57th, I come to you looking for an opportunity to be part of your great team, that makes this restaurant so successful.

QUALIFICATIONS More than 15 years experience in New York City Kitchens Team player and fast learner Ability to work clean, quickly, efficiently and safely Very good communication and writing skills Enjoy good health, with great mental Attention to detail and positive attitude and physical stamina Bi Lingual English/Spanish Safety & Sanitation/Food Protection Certificate

OBJECTIVE

To obtain a challenging position as a Line Cook where I can be given the opportunity to use my knowledge and skills to give a better service and as well as to continue developing my culinary skills.

PROFESSIONAL EXPERIENCE

THE REGENCY BAR & GRILL/LOEWS REGENCY HOTEL, NY June 10th , 2015 – PresentChef Tournant Hired by executive Chef Brian Kevorkian, with whom I had the pleasure and honor to work with at BLT Fish where he was executive Sous Chef. Responsible to work at any assigned station, Roast, Grill, Fish, Pasta or GM as well as expediting when the Sous Chef is attending other responsabilities. Winner of The Loews Regency Hotel March’s 2016 Team Member of the Month.

THE POLO BAR, New York, NY May 10th, 2015 - June 9th 2015Line Cook/Vegetables Responsible of blanching, cutting and searing/sautéing/grilling vegetables according to the quality standards of Executive Chef Sepp Stoner and Laurent Toroundel.BLT STEAK, New York, NY 2014 – May 9th 2015 Line Cook/Tournant Transferred from BLT Fish on 2014 and following the quality standars and approval of Chef de Cuisine Luke Venner was responsible of a large proportion of main courses.

Responsible for setting up different stations where assigned to work, wich includes Hot Apps Station, Vegetables/Sides Station, Grill or Fish Station, as well as helping the team cooks as needed.

Prepare stocks, and sauces for service, blanch vegetables, make purees as needed, pick and cut herbs, grill meat for the whole service, expedite when working Grill Station.

Maintain safety and sanitation of station assigned.

Participated in the 19th Annual Harvest in the Square 2014 to benefit Union Square Park.

BLT FISH, New York, NY 2013-2014Line Cook - Coming back from a two month stay in Santiago de Chile helping my brother to open Soho Café, I was hired by Chef de Cuisine Luke Venner under the recommendation of former BLT Fish Chef de Cuisine Amy Eubanks. After starting working the Vegetable Station I was quickly promoted to Fish One and then to Fish Two Station based on my performance and dedication.

Responsible of cooking fish like Dover Sole, Black Bass, Salmon, Tuna, Red Snapper,etc. prepared all the sauces such as Beurre Monté, Beurre Blanc, Béarnaise, Capper Brown Butter.

Responsible of keeping control and count of fish (FIFO). Helped Chef de Cuisine Luke Venner plate at the central table of the

open kitchen. Maintain safety and sanitation of station assigned.

SOHO CAFÉ, Santiago, Chile 2013-2013

Lead Cook – 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/coordinated activities. Helped to establish and manage food and labor cost controls to ensure a

profitable operation. Taught BOH new cooking techniques as well as safety and sanitation.

JO’S RESTAURANT, New York,NY 2011-2013Line Cook:Sauté – Following quality standards of 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 among others.

Responsible of making braises, stocks, jus, picking and cutting herbs, blanching vegetables.

Duties included cleaning the whole station as well as grill, ranges, ovens at the end of shift.

BLUE SMOKE AND JAZZ STANDARD, New York, 2010-2011 Line Cook: Sautè - Under the direction of Chef de Cuisine Jason Michael Krantz and always following quality standards of Executive Chef and Pit Master Kenny Kallaghan I was responsible of all pan seared, baked or steamed fish and as well of suatèing any side dishes.

Prepared sauces, creamed spinach, spicy mussel sauce, baked beans, cut herbs, reduced stocks.

Responsible of expediting and coordinating the cooks on the line. Was given a raise after the first month based on performance and a

second raise after the third month due to dedication.

POSITANO RISTORANTE, New York, NY 1998-2010Line Cook:GM,Pastas,Sautè, Lead Cook – Under the sponsorship of Chef and owner Mario Giglio I was given the opportunity to start working making salads, rapidly changed to the pasta station and afterwards was moved to the sauté station. After Chef Mario Giglio retired I took charge of the kitchen,finally leaving after 12 years (2010) in the search of new opportunities and knowledge.

Responsible of ordering all meats, fish and vegetables, creating new dishes always under the approval of the owner Mario Giglio.

Improved many dishes, organization and service, brought in new cooking techniques.

Achieved four consist A ratings by the New York City Department of Health.

Oversaw all stations duties, including training new employees. Managed all aspects of the kitchen. Created a positive work atmosphere by maintaining the highest level of

integrity: - Provided feedback and support to employees to further their development.- Promoted an environment which embraced diversity and respect for others.

BAY RISTORANTE & PIZZERIA, Brooklyn,NY 1996-1998Dishwasher,Chef’s Assistant, Cook – Started working as a dishwasher and after a few months I was given the opportunity to start peeling vegetables and help Chef Paolo Ardizzone.

Learned to make all 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.

Left to work in the City, pursuing knowledge and opportunities.

KINGDOM CAFE, Staten Island, NY 1995-1996Dishwasher - Responsible of the overall cleanliness, kept the dinning rooms sparkling, washed plateware,glassware,silverware, pots and kitchen equipment. Kept the kitchen spotless.