Assistant Manager (Franchising)

• May 2019 - Present

A firm believer in the power of franchising, Jadean is the pivotal link behind the growth plans of many F&B entrepreneurs and businesses. Armed with an eye for detail and an analytical mind, she brings to life franchise models through detailed documentation and many careful thought processes.She pledges to assist business owners venturing into franchising through providing insights derived from business analysis and ensuring all documentations are in place for legal endorsements to protect the business owner. Through these processes, she ensures that the franchisees and their operations team can easily understand business operations.

Advisor for Marketing and Design

• Dec 2017 - Present

Marketing and Design

• Dec 2015 - Dec 2017

Department renamed from Public Relations. Leading team in: Webpage management, Webpage design (www.singaporejuniorchefsclub.com), Events designs needs, Digital designs, and drawings, Namecard designs and processing , Advertising, Content Creation, Social Media Engagement, Social Media Analysis, EDM Creation, Backdrop and banners designs, Information Sharing, Print designs, Newsletter Design and Placement

Public Relations

• Oct 2013 - Nov 2015

Leading team in Advertising, Content Creation, Social Media Engagement, EDM Creation, Backdrop and Banners Graphic Designs, Information Sharing

Marketing Intern

• May 2017 - Aug 2017

• Researched, designed and developed corporate marketing materials.• Proposed detailed corporate webpage revamp.• Sketching layout of the interior of a bistro, reception and meeting space.

F&B Intern

• Sep 2014 - Feb 2015

6 months Republic Polytechnic internship program. Supported in three leading F&B establishments within the resort - Mirasia (Asian buffet), Damha (Authentic Korean Court Cuisine) and La Grotta (Award-winning Fine Dining), in their daily operations, catering and inventory management.

Casual Cook

• Nov 2011 - Mar 2014

Supported the Upscale Causal Restaurant in their daily service operations, inventory management, catering and international guest-chef appearance.Station Chef in Garde Manger, Entremetier and Saucier.