Amber Collins

• Take ownership of daily kitchen operations within a high-volume corporate dining environment serving over 1000 covers.
• Lead, supervise, and support a team of chefs and FOH, ensuring consistency, efficiency, and high standards across service.
• Act as a key point of contact between junior chefs and senior management, maintaining clear communication and smooth service flow.
• Drive menu development, contributing creative, seasonal dishes and overseeing weekly menu planning. Creating rotational menus, and a fully repurposed menu weekly.
• Specialise in repurposing and waste reduction, creating innovative dishes from surplus ingredients
• Work closely with Front of House teams to maintain high service standards and positive guest experience.
• Responsible for menu planning, stock ordering, and inventory management.
• Provide support across multiple kitchens within the building, assisting other teams during busy services.
• Regularly support the dinner service operation, demonstrating flexibility across different service styles.
• Maintain high standards of food safety, quality, and kitchen organisation

• Managed the salad section in a high-volume kitchen serving over 800 covers.
• Responsible for section prep, organisation, and service.
• Maintained consistent presentation and quality standards under pressure.
• Demonstrated strong reliability and initiative, leading to rapid promotion to Chef de Partie

• Took the lead role on prep days, managing kitchen preparation independently and ensuring all dishes were ready for service.
• Designed and managed the weekly dessert menu, creating new flavour combinations and seasonal ideas.
• Developed and tested vegan dessert recipes, maintaining high presentation and flavour standards.
• Supported the preparation and service for weddings, private events, and large bookings.
• Ensured efficient kitchen organisation, stock preparation, and food quality in a fast-paced environment.
• Worked with Sri Lankan flavours and techniques while maintaining fully vegan standards.

Working in Stadiums across London such as Wembley, Lords Cricket, Tottenham, Arsenal, 02 and more.

• Managing stock & equipment at venues ensuring it is controlled and is managed correctly.
• Ensuring all items are being stored, handled, rotated & counted correctly.
• Effectively led a team through high pressure and busy periods of service
• Supporting and training new staff, training up staff to become team leaders.
• Led performance reviews, identified areas for improvement
• Managed team dynamics by implementing conflict resolution strategies.

• Assisted chefs with daily food preparation, including chopping, portioning, and ingredient organisation.
• Delivered high-quality customer service, ensuring guests had a welcoming and positive experience.
• Assisted with food and beverage service, maintaining efficiency during busy periods.
• Prepared and set up dining areas, events, and functions, ensuring presentation standards were met.

• Supervised daily operations of a high-volume restaurant and rooftop bar, ensuring smooth service during peak tourist periods.
• Led and coordinated front-of-house teams, delegating tasks and maintaining high standards of customer service.
• Managed opening and closing procedures, including cash handling, stock checks, and venue security.
• Oversaw rooftop bar operations, including drink service, guest experience, and maintaining health & safety standards.