Felipe Navas

Baker and Pastry Chef with 17+ years of professional experience in artisan bread, sourdough, viennoiserie, pastry, and high-volume production. Strong background in bakery leadership, production planning, staff training, inventory control, quality standards, and food safety.

Experience includes Bakery Manager, Sous Chef, Pastry Kitchen Lead, and Tourier roles in established Montreal bakeries and pastry kitchens.

Bakery Manager at Patisserie Lawrence V (2025-03 – 2026-08)

• Managed daily bakery production, staff scheduling, inventory, and ingredient orders.
• Supervised workflow, trained staff, and maintained product quality, consistency, cleanliness, and food safety standards.

Baker at Miette Boulangerie (2023-10 – 2026-08)

• Produced artisan breads and sourdough from mixing through baking, including fermentation, shaping, proofing, scoring, and oven work.
• Maintained consistent product quality and followed daily production and food safety standards.

Pastry Chef / Tourier at Duc de Lorraine (2024-09 – 2025-02)

• Produced laminated doughs and viennoiserie in a high-volume French pastry environment.
• Prepared and shaped croissants and other laminated pastry products while maintaining quality and consistency.

Pastry Chef / Pastry Kitchen Lead at Amea Cafe (2023-01 – 2023-10)

• Led the pastry kitchen, including daily production, organization, planning, quality, presentation, and workflow.
• Maintained consistent pastry standards and ensured cleanliness and food safety procedures were followed.

Pastry Cook at Beso Catering (2023 – 2023)

• Returned to the pastry production team after Hof Kelsten, producing pastries, breads, cakes, and desserts for catering operations.

Sous Chef at Hof Kelsten (2022-06 – 2023-01)

• Supervised bakery and pastry production, produced viennoiserie doughs, managed inventory, trained staff, and helped organize schedules and workflow.

Baker / Pastry Chef at Good Reason (2020-06 – 2021-06)

• Produced vegan and gluten-free pastries, breads, and desserts using specialized ingredients and alternative baking techniques.
• Produced items for daily service and small private events.

Pastry Cook at Beso Catering (2015-03 – 2020-05)

• Produced breads, viennoiserie, pastries, cakes, and desserts and supported pastry kitchen organization for catering production.

Baker / Pastry Cook at Adore Croissant (ADAR) (2011-10 – 2015-02)

• Produced croissants, doughs, tarts, creams, cakes, and pastries; operated professional bakery equipment and trained staff.

Baker at Benjamin Gourmet (2008 – 2011-09)

• Prepared and mixed bakery doughs, finished products, trained staff, and assisted with order preparation and dispatch.

Professional Pastry Certificate – Emploi-Quebec / Ministere de l'Emploi et de la Solidarite sociale du Quebec (2011 – 2014)

Degree in Drawing Design in Drawing Design – Montreal School Board (2008 – 2011)