Jean-Luc Labat is a client-focused and goal-driven culinary professional with over 25 years of experience as a Pastry Chef. He is currently the Executive Pastry Chef and co-founder of Frogs Organic Bakery in Gardena, California, where he interviews, hires, and trains employees, operates the business successfully, and creates innovative organic recipes. Previously, he was the Executive Pastry Chef and co-founder of Frogs Organic Bakery in Tucson, Arizona from 2010 to 2013, where he supervised operations and managed a staff of 20. He has also held positions as the Executive Pastry Chef of Hotel Fouquet's in Paris, France from 2003 to 2010 and Le Croisette &
Unicare Integrated Facility Services Pvt. Ltd. is promoted by group of experts in the field of hospitality services having decades of experience in managing “Facility Management Services” in multinational companies of similar nature. The company is based at Chennai and has a strong back up of experts in similar and supportive field.
Unicare Integrated Facility Services Pvt. Ltd. is promoted by group of experts in the field of hospitality services having decades of experience in managing “Facility Management Services” in multinational companies of similar nature. The company is based at Chennai and has a strong back up of experts in similar and supportive field.
o 13 years experience in Pastry & Bakery.
o Strong creative, Multi-tasking and organizational skills.
o Self Motivator, Activator, Strategic, Achiever, Learner.
o 13 years experience in Pastry & Bakery.
o Strong creative, Multi-tasking and organizational skills.
o Self Motivator, Activator, Strategic, Achiever, Learner.
I am currently pursuing as a Restaurant Manager at The Choix par Pierre Gagnaire, Intercontinental Hotel, after the successful completion as assistant manager at the Reflets par Pierre Gagnaire in Dubai Festival City, Dubai. While being the member of a pre-opening team, I have been actively involved in all major operational and financial aspects like Staffing, Payroll, Training, Forecasting and Budget, setting the Standard Operation Procedures, Supervising and correcting the duties and tasks of the assigned work place and colleagues. I am now looking forward to continue and utilize the essentials of detailing the standards and maintaining the consistency of quality of our product and service which enables me to gain more job exposure and work towards the companies set targets and my career goals within the hospitality industry.
Furthermore, 11 years of fine restaurant and hotel experience especially 8 years with a 3 Michelin star Chef in a French fine dining have raised the bar of my food and beverage knowledge, leadership and showman ship skills with great attention to details and maintaining high standards, More over great pre-opening experience, creating SOP, working with corporate brand standards and implementations, scoring high in brand standards, award winning operations, achieving the matrix and KPO’s, I sincerely believe that I have gained enough confidence and industry exposure to be compatible and prove my worth in the fast growing and challenging field of hospitality business.
I hope that with my sincere dedication and perseverance, I shall be able to prove myself as an asset to your company.
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.