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Bernardo Silva

Pastry Chef at <span class="not-italic font-text_font lg:text-[18px] text-[16px] font-bold claimed">Rivers Casino</span>
Intro Book
Experienced pastry chef with expertise in hospitality management and menu development.
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Location
Greater Chicago Area, US
Skills
  • Hospitality Management
  • Menu Development
  • Opening Hotels
  • Casino
  • Food And Beverage
  • Show all
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Bio

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Topline AI
Bernardo Silva is a seasoned pastry chef with extensive experience in hospitality management, menu development, and cost control. He has worked in various roles, including Pastry Chef, Executive Pastry Chef, and Pastry Chef Consultant, and has a strong background in creating high-quality desserts and managing kitchen operations.

Experience

  • Rivers Casino
    • Des Plaines IL
    • Pastry Chef
      • 2011 - 2014
      • Des Plaines IL

      • Responsible for coordinating all pastry and baked goods food production in the pastry kitchen.• Assured that the quality of every food item produced in the pastry kitchen met and exceeded the high quality standards.• Maintain continued focus on food cost, labor cost and controllables.• Continua...

  • Self Employed
    • Chicago IL
    • Pastry Chef Consultant
      • 2007 - 2011
      • Chicago IL

      • Created and designed new menu items and recipes, including wedding cakes. Assured that quality of every food item produced in the pastry kitchen met and exceeded the high quality standards of Pastries.

  • Renaissance Chicago Downtown Hotel
    • Chicago IL
    • Executive Pastry Chef
      • 1991 - 2007
      • Chicago IL

      • Responsible for coordinating all pastry and baked goods food production in the pastry kitchen.• Assured that the quality of every food item produced in the pastry kitchen met and exceeded the high quality standards.• Maintain continued focus on food cost, labor cost and controllables.• Continua...

  • Stouffer Tower City Plaza
    • Cleveland OH
    • Pastry Chef
      • 1991 - 1991
      • Cleveland OH

      • Assisted Executive chef in preparation and presentation of seasonal and special menus for restaurant and banquets.• Train and supervised associates in the pastry department.• Created and designed new menu items and recipes, including wedding cakes.• Assured that quality of every food item produ...

  • Stouffer Hamilton Hotel Itasca IL
    • Itasca IL
    • Pastry Chef
      • 1981 - 1991
      • Itasca IL

      • Assisted Executive chef in preparation and presentation of seasonal and special menus for restaurant and banquets.• Train and supervised associates in the pastry department.• Created and designed new menu items and recipes, including wedding cakes.• Assured that quality of every food item produ...

  • The Ritz-Carlton Hotel Company, L.L.C.
    • Chicago IL
    • Assistant Pastry Chef
      • 1978 - 1981
      • Chicago IL

      • Honed pastry skills working all stations in a scratch environment.

Suggested Services

This profile is unclaimed. These are suggested service rates with 0% commision upon successful connection

Industry Focus. “Hospitality”

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