1. JEAN-LUC LABAT
13856 Emerald Lane— GARDENA, CA 90247
Phone: 575 740 3534 — E-Mail: jeanlucfrogs@gmail.com
Client-focused and goal-driven culinary professional with over 25 years of experience as Pastry Chef in establishments that include a top resort
in Paris Champs Elysees. Unique blend of creative flair and passion for pastry and baking. Possess solid leadership talents to create enthusiastic,
productive working environments. Highly organized in maintaining cleanliness and orderliness of all work areas and equipment. Excellent skill
in performing budget, financial/cost analysis and troubleshooting operations. Strong business sense with flexible work ethic.
Key Proficiencies
. Baking Techniques & Recipes Standardization . Team Building & Leadership
. Organization & Time Management . Training & Mentorship
. Sanitary Regulations & USDA Organic Certification Process . Costing & Budget Management
. Menu Development including new trends (gluten-free, vegan) . Banquets, Catering
Work Experience
Executive Pastry Chef / Co-founder Frogs Organic Bakery, Gardena, California 2013 - present
. Interview, hire, train maintaining 100% employee retention.
. Operate the business with an amazing success, serving 10 of the major farmers markets in the greater Los Angeles area, high-end wholesale
hotels and catering companies (Four Seasons Beverly Hills, The Hollywood Roosevelt Hotel, DNC LAX5).
. Streamline all kitchen operations for high-volume while maintaining the quality and the consistency.
. Boost sales by creating innovative recipes and by promoting the USDA Organic Certification.
Executive Pastry Chef / Co-founder Frogs Organic Bakery, Tucson, Arizona 2010 - 2013
. Supervised the renovation and streamlined all kitchen operations for retail (180 seats) and wholesale (Whole Foods, Ritz Carlton). Built the
team and managed a staff of 20.
. Committed to bakery high quality, artisanal and organic products.
. Featured in local newspapers, nominated by restaurant critic for the “best croissant in Tucson”.
Executive Pastry Chef, Hotel Fouquet’s 5*, Paris, France 2003 - 2010
. Supervised all dessert production for the restaurants and the hotel opened in 2006 (staff of 15 specialists).
. Supervised banquets, VIP meetings for French officials, world political leaders (French President N.Sarkozy’s favorite place).
. Designed showpieces for famous events including the Cesars Ceremony (French equivalent of Oscars).
. Highly involved in different certification ISO9001/ISO14002 (Quality & Environmental Management System) and HACCP (Food Safety).
. Part of the French Elite Pastry Chef in Paris and contributed to excellent revenues (2009 - F&B Sales of $ 25 Million).
. Consultant for the Oberoi group in Mauritius and Asia.
Executive Pastry Chef, Le croisette & Casino Barriere, Cannes, France 1990 - 2003
. Managed a staff of 20 and supervised all dessert production for two upscale restaurants.
. Supervised catering accommodating up to 5000 people GARTNER, GSM, TAX-FREE shows.
. Designed desserts and showpieces for famous events including Cannes Film Festival, one of the leading world events.
. Worked with noted chefs as Bruno Oger of the Villa des Lys, a 2 Michelin stars restaurant.
Reference available on request
Frogs Organic Bakery website: www.jeanluclabat.com
Education
French diploma CAP (1987) & Brevet de Maîtrise (2002) Pastry-Chocolatier- Confectioner-Glacier, France.