Below is a sample bio I wrote for the Claremont Hotel Club & Spa website.
Pastry Sous Chef
Meritage at the Claremont
Janine Fong brings 10 years of experience to the Claremont Hotel Club and Spa as Pastry Sous Chef. Fong’s entry into the pastry world began at Diablo Valley College where she received her two-year Baking and Pastry Certificate in 2002.
Fong oversees four team members and is responsible for creating and executing menus for Meritage, Paragon, and banquet events at the Claremont. Along with being in charge of preparation and production, Fong oversees ordering, inventory, and event orders for holiday buffets of up to 1,000 people. As the head of the department, Fong effectively communicates and educates her staff along with maintaining an efficient pastry department with consistent product.
Fong joined The Claremont full time in October 2012, but her experience working with The Claremont began in 2002 as an intern. Fong won the Associate of the Year in 2009, and has continued to grow on that success in her new leadership position.
Fong enjoys working at The Claremont because she gets to meet all kinds of people with different nationalities and backgrounds.