Summary
Overview
Work history
Education
Skills
Certification
Languages
Affiliations
Timeline
Generic

Caoimhe Willis

Killarney, ,Ireland

Summary

I am a motivated and adaptable professional with a strong commitment to continuous learning and creative problem-solving. I am calm under pressure, fostering a positive and productive environment.


Overview

10
10
years of professional experience
9
9
years of post-secondary education
1
1
Certification

Work history

Consultant Chef

M/Y Lady Dia
Ancona, Italy
11.2024 - 01.2025
  • I was requested by a Kuwaiti family who had recently built a new boat, as I wanted to return to Ireland, I could not accept a fulltime position but did streamline the Galley to ensure the highest possible functionality.
  • Bought and sourced all necessary cooking and cleaning equipment within the budget provided. From fridges, glass cleaning machines to sous vide machines.
  • Liaised with carpenters and shipyard to design all storage units to maximise space, to ensure the easy and effective cleaning of surfaces by installing curved edges on flooring and countertops, stainless steel surfaces, retractable tray cupboards, etc..
  • Ordered all plates, cutlery, decanters, placemats, glasses, napkin rings etc. in keeping with the owner's design and colour palate requests.
  • Designed menus based on the client and client's family's personal preferences and dietary requirements.

Head Chef

Tony Parker
Monaco , Monte Carlo
10.2024 - 11.2024
  • Contracted to cater for a few events in Monaco and Lyon.
  • Catering for and overseeing the smooth running of several events for a modelling agency party, Monaco basketball team event, and an intimate restaurant experience over a 1 month period.


Head Chef / Sous Chef

Ivan Kmotrík
Monaco, Monte Carlo
04.2017 - 08.2024
  • Worked for a large family between their apartments, yachts and villas over a period of 8 seasons from 2017 until 2024.
  • Managing teams of up to 8, including kitchen staff and front of house on a daily basis.
  • Creating dining experiences around personal preferences and requests. Providing several different menus for breakfast, lunch and dinner per day, not including the daily breakfast, lunch and dinner buffets, while ensuring options were on the menus and buffets to anyone with specific dietary requirements, (coeliac, lactose free, vegan, vegetarian, sugar free, etc.).
  • Catering for events of up to 150-200 people, including F1, Historic Grand Prix, Electric GP, Longines Global Champions Tour, Cannes Lions Awards, Cannes Film Festival, TFWA World Exhibition & Conference, MIPIM.
  • Liaising and ordering with rental companies such as "Options" to ensure all dishware, cutlery and glassware were of a high standard, aesthetically pleasing and suitable for the event, environment and setting. Ensuring everything that may be required was thought of and finished to the highest possible standard.
  • Overseeing events, catered for my client by myself and sometimes in tandem with other agencies, such as the Monaco "Fairmont Hotel", "Nobu", "Beef Bar" and myself and ensuring that they ran smoothly.
  • Adapting to all kinds of requests with a smile, as circumstances and guest numbers could change frequently without much notice. Nothing was ever perceived to be "a problem" it was done "with pleasure".
  • Dealing with individual suppliers, provisioners and metro stores (cash and carry) from France to Italy so ensure the best products and prices were available to me. Ensuring stock was replenished and readily available.
  • Managing and maintaining food and equipment hygiene through fridge/freezer temperatures, the correct labelling and storage of food and daily cleaning procedures.
  • Managed the hiring, training and working hours of onsite staff.
  • Ensuring staff had healthy balanced meals on time and catered to their dietary requirements.
  • Implemented a "taste no waste" policy, which involved precise ordering and usage of products to minimise any wastage of money and produce.
  • Organising food drives for the homeless between other Chefs in similar positions in the French Riviera.
  • Fostered a positive work environment, boosted team morale.
  • Provided detailed accounts and adhered to strict budgets for both clients and staff.


Head chef

Gary Fisher
Monaco, Monte Carlo
04.2023 - 08.2023
  • Worked for the Summer season as Head Chef for Mr. Fisher between his villa in Fontvielle and yacht in Monaco, which travelled around the Balearic Islands for 7 weeks.
  • Catering for many exclusive private events for up to 20 people, some of whom were dignitaries and royalty.
  • I managed an interior team of 3, and 4 during larger events onboard. A team of up to 6 front of house on land.
  • Over the 7 weeks at sea, we rarely entered the ports and mainly stayed on anchor. This required careful planning and communication with provisioners and suppliers to ensure I had fresh food and minimum food waste. Also careful menu planning and the maximising of food storage and costs. My experience and knowledge of food preparation, skill, storage and creativity was essential to produce menus and dishes of the high standard required.
  • Along with cooking for the 12 guests onboard there were also 9 crew on the 50m Sunseeker Yacht. I provided, breakfast buffet, multiple breakfast, lunch and dinner "suggestion menus", with hors d'oeuvres/aperitivos being provided throughout the day. Guests could ask for anything that they may wish, that was not on the menu, at any time. Crew were also provided with a balanced and healthy breakfast, lunch and dinner.


Head Chef

M/Y African Queen
Monaco , Monte Carlo
05.2022 - 09.2022
  • A heavily chartered private event and vacation vessel.
  • We catered the F1, Historic and Electric GPs, Cannes Film Festival and Cannes Lions Awards in 2022 after covid. Each of these events held up to 80 people, with breakfast, lunch and dinner buffets, while catering to the resident guests of up to 12 people.
  • In between these events, the yacht was chartered as a holiday vessel with a capacity of up to 12 guests and 8 crew. With varying durations and guests. the shortest trip was 3 days, the longest 16.
  • Guests would provide preference sheets, I would tailor menus accordingly with many options for the duration of their holiday. Anything from family style sharing to plated 7 course meals. Of course catering to any dietary requirements, including their animal's preferences.
  • Provisioning and communicating with my suppliers once again was of the utmost importance. The organisation, preparation, knowledge of cooking techniques and equipment, storage and creative use of food was essential, as we were on one occasion, at sea for 15 days.
  • Maintaining fridge temperatures, clean equipment, clean and organised working environment, and ensuring food was prepared, stored and labelled correctly.

Chef

M/Y Celtic Boy, Sandy Lane Yacht Club and Marina
Cap Ferrat, ISFC, Canouan, France, Ireland, St Vincent and the Grenadines
02.2019 - 05.2021
  • I spent 2 years under the mentorship of a cordon bleu trained chef travelling and learning from France and Ireland to the Caribbean, while working for an Irish business man.

Trainee Chef

Robert Clancy
Monaco , Monte Carlo
02.2015 - 04.2017
  • Studied under qualified chefs to train in cuisines and requirements of different cooking stations.

Education

Law

UCD
Ireland
09.2010 - 06.2013

Robert Clancy and Sandy Lane Yacht Club & Marina
Monaco, Ireland, Caribbean
02.2015 - 05.2021

Skills

  • Willingness to learn
  • Calm under pressure
  • Positive attitude
  • Loyal
  • Motivated and adaptable
  • Creative thinking

Certification

  • Food Hygiene Certificate Level 2
  • Ship's Cook Certificate
  • 4 years mentorship under Cordon Bleu Chefs

Languages

English
Fluent
French
Fluent
Irish
Fluent

Affiliations

  • Yoga
  • Horse-riding
  • Paddle
  • Skateboarding

Timeline

Consultant Chef

M/Y Lady Dia
11.2024 - 01.2025

Head Chef

Tony Parker
10.2024 - 11.2024

Head chef

Gary Fisher
04.2023 - 08.2023

Head Chef

M/Y African Queen
05.2022 - 09.2022

Chef

M/Y Celtic Boy, Sandy Lane Yacht Club and Marina
02.2019 - 05.2021

Head Chef / Sous Chef

Ivan Kmotrík
04.2017 - 08.2024

Trainee Chef

Robert Clancy
02.2015 - 04.2017

Robert Clancy and Sandy Lane Yacht Club & Marina
02.2015 - 05.2021

Law

UCD
09.2010 - 06.2013

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Caoimhe Willis