Christopher Jarodd

Experience

• 

  Cafe Christiania, Restaurant & Nightclub

  Jun 2007 - Jul 2009

  Continued after my 2 year internship as a chef Two years internship full on work in kitchen and service to become trained and licenced chef.

  • Line-cook, responsible

    May 2009 - Jul 2009

  • Chef trainee

    Jun 2007 - May 2009
• 

  Jacob's

  Jul 2009 - Aug 2010

  Chef and customer advisor

  Worked part time while completing my studies in Norway, was later part of running a restaurant connected to the store. Before leaving to Dubai

• 

  J&M Catering

  Aug 2009 - Sept 2010

  Head Chef and Creator

  In charge of cooking and hiring serving and kitchen staff for different events. Managed all caterings, home and medium parties. mostly fine dining.

• 

  Meydan

  Feb 2011 - Feb 2011

  Floor Manager

  In charge of running a section including serving staff, bar staff, and chefs. Interacting with customers and managing quality control. During the horse race events at Meydan.

• 

  Terrassen Brasserie

  May 2012 - Sept 2012

  Chef de parti

  In charge of running the outdoor area, open kitchen with live BBQ station. Seating up to 100 people.

• 

  Different Dubai Based Companies

  Sept 2012 - Jul 2013

  Event and Bar Manager

  Managing several events at different locations in Dubai.

• 

  Sundvolden Hotel

  Jul 2013 - Feb 2014

  Assistant Executive Chef

  In charge of internal control of food items, in terms of HACCP etc. Leading the innovation of the F&B department of the Hotel as well as quality control and customers experience! Also dealing with suppliers.

• 

  Matkurs no AS

  Jun 2014 - Mar 2015

  F&B Advisory Consultant & Executive Chef

  - In charge of customer relation in regards to the industrial and HORECA segment of our clientele. - Being a part of developing new concepts, new courses and attracting new clients.- Hold courses in culinary arts for Matkurs.no, ranging from Indian cuisine to French, Italian, Thai, souse vide courses and so on! - Develop international bonds. - Holding cooking classes in modern gastronomy - molecular gastronomy- Increase and improve marketing strategies through the use of social marketing. - Grow the company!- In charge of running cooking and hardware classes for Electrolux kitchen sales personnel. - Holding cooking classes for kids. Show less

• 

  Bites Catering and Events

  Mar 2015 - Nov 2016

  Co-owner and General Manager

  Bites has its main focus on the food and quality of cuisine mixing up cuisines from around the world but with roots in Scandinavian quality! Moreover, we also provide highly trained Bartenders, waiters and Event Planners.

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  Fazer

  Nov 2015 - Nov 2016

  Sous Chef
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  Fazer Food Services AS

  Nov 2016 - May 2018

  Head Chef

  Visionary leader, responsible for conceiving menu ideas, creating recipes, establishing standards, controlling costs. As well as following up on safety records in working environment and food safety. Making sure the restaurant follows and meet the requirements of the industry and Fazer international.

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  Concept Consulting & Catering

  Jun 2017 - now

  Managing Owner
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  BRest bedriftsrestauranter

  May 2018 - Apr 2019

  Operations Manager / Head of Gastronomy
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  Wolt

  May 2019 - Aug 2022

  I left my role at Wolt to focus on my entrepreneurial abilities. I had a fantastic journey with the company and learned a lot. I am ever thankful for meeting so many skilled co-workers and also for connecting with so many clients in the industry around Norway.

  • Senior Partnership Manager

    Sept 2021 - Aug 2022

  • Partnership Manager

    May 2019 - Sept 2021
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  AROS - Arctic Roe of Scandinavia

  Oct 2022 - now

  Import & Sales Manager - Norway
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  Ghost Town Norway

  Dec 2022 - now

  Co-Owner & General Manager

  Launched our first restaurant under the umbrella Ghost Town. Originally designed as a ghost kitchen player, started in the Norwegian market. We further developed the business to operate different Quick Service Restaurants. The first store front / Restaurant is a Pizza and Tapas restaurant, tailored for the demographics in our area of operation. Since it was designed as a Ghost Kitchen from the start we have already designed other QSR brands to go under the Ghost town umbrella. And will expand with more cuisines based on the location and demographics for our next location. Ghost Town is an accumulation of almost 40 years of international F&B experience within our mother company Concept Consulting & Catering AS Show less