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Manpower Recruitment are looking for an experienced Junior Sous Chef for an established College in Oxford City Centre. The role is working Full Time, working 5/7 days, including mornings, evenings and weekends. The role is paying £37524pa Overall Objective • The main responsibilities of the junior Sous Chef are as follows-Ensure consistent and smooth running of food production, • Ensure effective stock purchase, its receipt and storage, • Ensure that working areas are always kept clean, • Assist other kitchen staff as need arises, • Supervise performance of kitchen staff to ensure proper activity, • Perform other administrative tasks as will be communicated by superiors, • Ensure that required standards are adhered to in the production and preparation of food – in quality, quantity and safety, • Work towards exceeding customer’s expectation by encouraging and promoting high level of service, • Ensure all complaints, inquiries, and suggestions by customers are attended to accordingly, • Give appropriate support or guidance to members of kitchen when need arises, • Resolve possible disputes within the kitchen and report any unresolved, • Promote good team spirit regularly, • Ensure all dishes are prepared according to specification and served at the correct quality, portion size, and temperature, • Partly responsible for the preparation of kitchen cleaning rosters and the supervision of cleaning schedules, • Prepare substitute items, • Ensure that the kitchen staff work harmoniously to ensure timely production of quality foods, • Ensure proper arrangement and garnishing of food, • Manage food logs, • Monitor the quality and quantity of food prepared, • Assist in recruiting, hiring, and training employee cooks, • Report the need for maintenance to appropriate staff Benefits • Free meals on Duty, • Discounted Annual Bus ticket to get you in and out of City Centre, • College close down over Christmas If interested, please get in contact with a Manpower Representative

Manpower Recruitments are working with an established College in Oxford City Centre and are looking for an experienced Senior Chef De Partie. Working hours are 40 hours per week to be worked on a split-shift basis (5 days out of 7) to include evening and weekend working. Weekend working constitutes to an average of 16 Saturdays per year and excludes Sundays. We pay enhanced overtime rates for hours worked more than 40 hours per week. The role is paying £35,020 p.a. – £40,752 depending on experience Main Duties and Responsibilities • Prepare, cook and present food to a consistently high standard, overseeing and directing the work of others where required., • Ensure the required standards of food hygiene, allergen management, and health and safety are always maintained., • Liaise with, and work harmoniously alongside, the whole catering team, including the Food Service team, to ensure smooth service delivery., • Work as part of a team to promote a positive working environment, encouraging pride, professionalism and high standards in all work produced., • Behave in a professional and appropriate manner towards all members of the College., • Assist with the planning, preparation and development of menus for College events, formal halls and special functions., • Run a designated section of the kitchen independently and confidently during service., • Work flexibly across all sections of the kitchen as required by business needs., • Adhere strictly to time schedules in the preparation and cooking of food to ensure efficient and punctual service., • Maintain strict portion control and contribute actively to waste reduction and cost control measures., • Take responsibility as Chef Lead for selected college events, overseeing food preparation, coordinating the kitchen team, and ensuring successful delivery from planning through to service., • Assist with procurement processes, including stock control, ordering, supplier liaison and maintaining accurate records in line with college procedures., • Support kitchen administration and IT systems as required, including recipe management, stock systems, allergen documentation and event planning systems., • Ensure regular checks of equipment are carried out and report any issues promptly to the Head Chef or Sous Chef., • Supervise, train and delegate work to members of the kitchen team, supporting their development and maintaining high standards., • Participate in relevant training to continuously improve professional standards and skills., • Maintain a flexible attitude towards work, understanding that the requirements of the post may vary and develop in line with the needs of the college. Events services with Food Outline of current events requiring kitchen services. Please note that these are an indication and may change and develop. • Monday to Friday lunch canteen, • Up to 5 formals a week, more often this is a maximum of 4 per week., • Graduation buffets, • Freshers welcome canape events, • Fundraising and Alumni events, • Conference and events services:, • Commercial dinners, • Conference catering, • Wedding Receptions The current Kitchen Brigade is comprised of; • Head Chef, • Two Sous Chefs, • Head Pastry Chef, • Senior Chef de Partie, • Chef de Partie, • Junior Chef de Partie, • Kitchen Assistant Person Specification The successful candidate will be able to demonstrate that they have or are Essential Criteria • Excellent verbal and written communication skills., • Articulate, innovative and creative in approach to food and presentation., • Ability to relate professionally and effectively with colleagues, students, Fellows and guests., • Ability to follow instruction and respond positively to supervision and feedback., • A competent level of computer literacy, including basic use of stock, ordering or menu systems., • Reliable, enthusiastic and self-motivated with a strong work ethic., • Well organised with excellent time management skills and the ability to prioritise effectively., • Ability to work calmly under pressure and in demanding service environments., • Qualified to a minimum of NVQ Level 3 in Professional Cookery, or equivalent qualification, or qualified by substantial experience., • Proven experience working within a professional catering environment, with the ability to work confidently across all kitchen sections., • Experience of supervising others, including delegating tasks, providing instruction and supporting training and development., • Experience of producing high quality food within a fine dining or comparable high standard environment., • Flexible approach to working hours in line with the operational needs of the college., • Physically capable of carrying out the duties of the role., • A genuine passion for seasonal, sustainable produce, with enthusiasm for developing and refining dishes and menus. Desirable Criteria • Demonstrable experience catering for restricted diets and specialist meal requirements, including coeliac, dairy free, vegan and allergen-controlled menus., • Experience producing innovative, high-quality plant-based dishes., • Knowledge of current food trends and modern cooking techniques., • Experience working within a collegiate, conference or events-based catering environment., • Awareness of cost control, portion management and waste reduction principles. If interested, please get in contact with a Manpower Representative

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Manpower Recruitments are working with an established College in Oxford City Centre and are looking for an experienced Senior Chef De Partie. Working hours are 40 hours per week to be worked on a split-shift basis (5 days out of 7) to include evening and weekend working. Weekend working constitutes to an average of 16 Saturdays per year and excludes Sundays. We pay enhanced overtime rates for hours worked more than 40 hours per week. The role is paying £35,020 p.a. - £40,752 depending on experience Main Duties and Responsibilities Prepare, cook and present food to a consistently high standard, overseeing and directing the work of others where required. Ensure the required standards of food hygiene, allergen management, and health and safety are always maintained. Liaise with, and work harmoniously alongside, the whole catering team, including the Food Service team, to ensure smooth service delivery. Work as part of a team to promote a positive working environment, encouraging pride, professionalism and high standards in all work produced. Behave in a professional and appropriate manner towards all members of the College. Assist with the planning, preparation and development of menus for College events, formal halls and special functions. Run a designated section of the kitchen independently and confidently during service. Work flexibly across all sections of the kitchen as required by business needs. Adhere strictly to time schedules in the preparation and cooking of food to ensure efficient and punctual service. Maintain strict portion control and contribute actively to waste reduction and cost control measures. Take responsibility as Chef Lead for selected college events, overseeing food preparation, coordinating the kitchen team, and ensuring successful delivery from planning through to service. Assist with procurement processes, including stock control, ordering, supplier liaison and maintaining accurate records in line with college procedures. Support kitchen administration and IT systems as required, including recipe management, stock systems, allergen documentation and event planning systems. Ensure regular checks of equipment are carried out and report any issues promptly to the Head Chef or Sous Chef. Supervise, train and delegate work to members of the kitchen team, supporting their development and maintaining high standards. Participate in relevant training to continuously improve professional standards and skills. Maintain a flexible attitude towards work, understanding that the requirements of the post may vary and develop in line with the needs of the college.Events services with Food Outline of current events requiring kitchen services. Please note that these are an indication and may change and develop. Monday to Friday lunch canteen Up to 5 formals a week, more often this is a maximum of 4 per week. Graduation buffets Freshers welcome canape events Fundraising and Alumni events Conference and events services: Commercial dinners Conference catering Wedding ReceptionsPerson Specification The successful candidate will be able to demonstrate that they have or are Essential Criteria Excellent verbal and written communication skills. Articulate, innovative and creative in approach to food and presentation. Ability to relate professionally and effectively with colleagues, students, Fellows and guests. Ability to follow instruction and respond positively to supervision and feedback. A competent level of computer literacy, including basic use of stock, ordering or menu systems. Reliable, enthusiastic and self-motivated with a strong work ethic. Well organised with excellent time management skills and the ability to prioritise effectively. Ability to work calmly under pressure and in demanding service environments. Qualified to a minimum of NVQ Level 3 in Professional Cookery, or equivalent qualification, or qualified by substantial experience. Proven experience working within a professional catering environment, with the ability to work confidently across all kitchen sections. Experience of supervising others, including delegating tasks, providing instruction and supporting training and development. Experience of producing high quality food within a fine dining or comparable high standard environment. Flexible approach to working hours in line with the operational needs of the college. Physically capable of carrying out the duties of the role. A genuine passion for seasonal, sustainable produce, with enthusiasm for developing and refining dishes and menus.Desirable Criteria Demonstrable experience catering for restricted diets and specialist meal requirements, including coeliac, dairy free, vegan and allergen-controlled menus. Experience producing innovative, high-quality plant-based dishes. Knowledge of current food trends and modern cooking techniques. Experience working within a collegiate, conference or events-based catering environment. Awareness of cost control, portion management and waste reduction principles. If interested, please get in contact with a Manpower Representative

The Credit Control Team look after all aspects of Debt Collections for our live & terminated customers. The team are responsible for collecting any missed payments and customer debt, resolving any customer issues regarding their Billing Account and when necessary, liaise with other departments to provide good customer care. Purpose of the job As the Credit Controller you will play a key role in ensuring that we minimize customer debt and reduce any bad debt. You will communicate regularly with our customers by telephone, email and in writing, responding to their queries in accordance with our Terms & Conditions, both for business and residential customers. Key Accountability & Responsibilities Proactively follow up on overdue accounts via telephone and email. Process card payments. Maintain accurate records of communication. Request write offs and refunds as required. Promote direct debit sign-ups. Agree and maintain payment plans and promises to pay. Meet and exceed collection targets and performance KPIs. Liaising with external debt collection agency where necessary. Suspension of service for non-paying customers. Liaise with key business stake holders to resolve any issues and customer queries in a timely and effective manner. Any ad hoc duties as required. Knowledge & Skills Previous experience in a credit control or accounts receivable role. Strong communication skills, both verbal and written. Ability to manage a high volume of accounts with precision and accuracy. Proficient Excel ability (Basic to intermediate level) Logical, numerate, detailed and analytical Excellent time management, telephone manners and communication skills Team orientated with an ability to multitask and prioritise a varied and demanding workload. A pro-active and customer focussed attitude. Gigaclear is a growing Fibre Broadband (FTTP / FTTH) company, developing our fibre-to-the-premises broadband infrastructure to some of the most difficult to reach areas of the UK, empowering those communities with broadband to rival any city. Staff rewards, benefits and opportunities We foster a collaborative, engaging culture that empowers staff to grow and maximise their skills. We want to challenge our people in a fair environment where hard work is rewarded and a path for progression is open to all. Generous employer pension; up to 8% matched contribution Income protection & life assurance 25 days holiday (plus bank holidays), holiday purchase scheme and Yay Days! Health cash plan, 24/7 remote GP access and Employee Assistance Programme including counselling & legal advice Unlimited access to online training and development content via our Learning Management System Long service benefits and monthly employee recognition Enhanced maternity and paternity provisions Flexible working environment Health & Wellbeing initiatives and company funded social events Our approach is to work guided by our mission, vision and values. Our Mission - Empowering communities with brilliant broadband Our Vision - Connected Communities Our Values - Own it, Find the Right Way, Work Together, Win Together