Steve Yi

**** ********** ***

Henderson, Nv *****

702-***-**** home

702-***-**** cell

Objective

Seeking opportunities to advance in my professional career

Education

The Culinary Institute of America. Hyde Park, NY.

Completed 21 month Associates degree program in Baking and pastry. (January 23, 2004)

Cerritos Community College. Norwalk, CA.

Completed 35 credits towards associates degree in English

Culinary Experience

Executive Pastry. Resorts World Las Vegas (March 2021-August 2023)

Directed 18 full time Union hourly employees. Designed new desserts and concepts for all outlets Designated to the property including banquets

Pastry Chef. Paris/Bally’s/Planet Hollywood

(December 2015-January 2020)

Assisted in all 3 properties, which included production, to new menu development. Was in

Charge of 20-25 bakers depending on shift, while maintaining food cost and a positive work

Environment. Was awarded “Mentor” status as a manager.

Assistant Executive Bread Baker. Wynn/Encore Las Vegas

(October 2014-December 2015)

Responsibilities included menu development, as well as in charge of 17 outlets as well as the bread programs. Managed 20-25 hourly union staff.

Pastry Tornant. Bakeshop, Paris Las Vegas

(August 2013-August 2014)

Responsibilities included all bakeshop production, managing morning shift of 15 hourly union cooks. Was in charge of dessert changes, menu development for restaurants.

Pastry Chef. Gordon Ramsay steak, Paris Las Vegas

(March 2012-August 2014)

Responsibilities included Menu development, prep, running night service. Maintained food cost and averaged a 28-30% dessert sale mark. Assisted in savory side of prep as well. Received “Pastry Chef of the Year” award, given by publication Desert Companion Magazine for the Las Vegas Valley.

Earned mentor award through the company for outstanding management voted

by the hourly employees

Pastry Cook. Bakery Cosmopolitan, Las Vegas

(November 2010-March 2012)

Opportunity to open a new property, involved in buffet, banquet and production stations

Pastry Cook. Rare 120, Hard Rock Hotel, Las Vegas

(April 2009-March 2011)

Worked night plate up for pastry as well as splitting time with Garde Manger.

Pastry Cook. Aquaknox Restaurant. Venetian, Las Vegas

(June 2007- July 2009)

Split time working night service and morning production.

Pastry Cook. Restaurant Charlie. Palazzo, Las Vegas

(December 2008-April2009)

Was part of the opening staff for the restaurant. Assisted in all aspects of production as well

as Night service. Restaurant was awarded prestigious Michelin star.

Cook 1. Alex Restaurant. Wynn Las Vegas

(March 2006-April 2007)

Worked night service, then was promoted to morning production shift. Received five star Five diamond distinction from mobil and AAA. Restaurant was awarded 2 Michelin stars.

Chef de partie. Tableau. Wynn Las Vegas

(April 2005-March 2006)

Assisted in production for night service and utilized during night service.

Cook 1. Fiamma Restaurant. MGM Grand. Las Vegas

(January 2005-April 2005)

Involved in all production in pastry as well as night service.

Cook 1.Nobhill Restaurant. MGM Grand. Las Vegas

(January 2004-January 2005)

Was involved in all aspects of the pastry department, from production, baking bread, and

Service.

Student Worker. Apple Pie Bakery and Cafe. Hyde Park, NY.

(November 2002-December 2003)

Involved in all aspects of the bakery, from cake decorating, bread baking, desserts, savory station

And front of the house. .

Pastry Assistant. Taste Budd's Chocolate Dreams. Redhook, NY

(September 2002-October 2003)

Traveled with Chef Dan Budd to functions to sell dessert products.

Cook 3. Hyatt Grand Champions Resort and Spa. Indian Wells, CA.

(January 2003-April 2003) Externship.

Was involved in all preparations for banquets, restaurant service, and cake decoration.

Assistant Baker. Crown Bakery. Los Angeles, CA

(November 2001-April 2002)

Assisted in menu development and assisted in all morning baking of artisan bread.

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