Total 14 job vacancies in miri

職位描述

職位：現場工程師

地點：砂勞越州美里

報告對象：營運主管

職位描述

• 在進行新系統安裝或現有系統搬遷之前，需進行現場勘察。
• 在客戶現場安裝和配置固定天線和自動追蹤VSAT系統。
• 排除VSAT鏈路故障，並依照客戶合約進行定期預防性維護。
• 在鑽井平台移動期間監控船上鏈路性能，並在必要時重新定位VSAT系統。
• 安裝前對設備進行準備和測試。
• 每項工作完成後，編制時間順序報告、服務報告和設備清單。
• 熟悉路由器、多工器、數據機、RFT 和其他相關電信設備。

要求

• 必須擁有電腦科學或網路工程專業的學士學位或文憑。

（電腦/電信）最好是衛星通訊方向。

• 必須具備網路技術技能－TCP/IP、思科VOIP、思科QoS以及無線和資料終端連線。
• 身體健康，符合取得海上作業安全護照的條件。
• 優先考慮應屆畢業生或至少有一年工作經驗者。

福利待遇

• 員工權益
• 佣金和獎金
• 津貼（旅費、交通費等）
• 中心位置
• 休閒著裝要求
• 定期團隊活動
• 個人休假
• 開放文化
• 個人發展機會
• 牙科保險
• 視力保險

HURAIAN KERJA

Jawatan: Jurutera Lapangan

Lokasi: Miri, Sarawak

Melaporkan kepada: Ketua Operasi

Huraian kerja

• Untuk melakukan pemeriksaan tapak sebelum pemasangan baharu atau penempatan semula sistem sedia ada.
• Untuk memasang dan mengkonfigurasi antena tetap dan sistem VSAT penjejakan automatik di tapak pelanggan.
• Untuk menyelesaikan masalah kegagalan sambungan VSAT dan menjalankan penyelenggaraan pencegahan mengikut kontrak pelanggan.
• Untuk memantau prestasi pautan di atas kapal semasa pemindahan rig dan menempatkan semula sistem VSAT, jika perlu.
• Untuk menyediakan dan menguji peralatan sebelum pemasangan.
• Menyediakan laporan kronologi, laporan servis dan senarai peralatan selepas setiap kerja siap.
• Mahir dengan penghala, multiplekser, modem, RFT dan peralatan telekomunikasi lain yang berkaitan.

Keperluan

• Mesti mempunyai sekurang-kurangnya Ijazah Sarjana Muda atau Diploma dalam Sains Komputer atau Kejuruteraan Rangkaian

(Komputer/Telekomunikasi) sebaik-baiknya dalam komunikasi satelit.

• Mesti mempunyai kemahiran dalam rangkaian – TCP/IP, Cisco VOIP, Cisco QOS, dan penamatan tanpa wayar dan data.
• Sihat dari segi perubatan untuk mendapatkan pasport keselamatan bagi tugasan luar pesisir.
• Lebih diutamakan graduan baru atau pengalaman kerja minimum 1 tahun.

Faedah & Kebaikan

• Ekuiti pekerja
• Komisen dan bonus
• Elaun (upah perjalanan, pengangkutan, dll.)
• Lokasi pusat
• Kod pakaian kasual
• Aktiviti pasukan tetap
• Cuti peribadi
• Budaya terbuka
• Peluang pembangunan peribadi
• Insurans pergigian
• Insurans penglihatan

JOB DESCRIPTION

Position:             Field Engineer

Location:            Miri, Sarawak

Reporting to:    Head of Operations

Job description

• To do site inspection prior to new installation or relocation of existing system.
• To install and configure the fix antenna and auto tracking VSAT systems at customer’s site.
• To troubleshoot failure of VSAT link and conduct schedule preventive maintenance as per customer’s contract.
• To monitor link performance onboard during rig move and relocate VSAT system, if necessary.
• To prepare and test equipment prior to installation.
• To prepare chronological report, service report and equipment listing after completion of each job.
• Familiar with routers, multiplexers, modems, RFT and other related telecommunication equipment.

Requirement

• Must possess at least a Bachelor’s degree or diploma in Computer Science or Network Engineering

(Computer/Telecommunication) preferably in satellite communication.

• Must possess skills in networking – TCP/IP, Cisco VOIP, Cisco QOS, and wireless and data termination.
• Medically fit to obtain a safety passport for offshore assignment.
• Prefer fresh graduates or minimum 1 year work experience.

Perks & Benefits

• Employee equity
• Commission and bonus
• Allowance (travel stipends, transportation, etc.)
• Central location
• Casual dress code
• Regular team activities
• Personal leave
• Open culture
• Personal development opportunities
• Dental insurance
• Vision insurance

Primary Responsibilities

Outlet Operation

• Coordinate and assist in opening/closing duties and ensure that all settings are completed according to standards and procedures prior to the start of operation
• Assist management to supervise junior team members and casual labour under his/her leadership/section and to ensure that all tasks assigned/required in the outlet are carried out on time and according to instruction and departmental standards
• Take and record restaurant reservations/cancellations in accordance to departmental standards. Reconfirm reservations through phone calls or email on a daily basis
• Take food and beverage orders according to guest’s requirements and preferences
• Deliver food & beverage services in accordance to departmental standards and procedures
• Ensure that all food & beverage are served according to service standard
• Up-sell and promote food and beverage offers at every available opportunity in order to maximize sales revenue. Cross sell other dining venue when outlet is full
• Try to remember individual patron’s names and their preferences to extend a personalized service
• Apply necessary precautions with regards to the hotel food safety and hygiene standards (HACCP)
• Collect food and beverage supply requisition, ensure that the stock collected is as per requisition
• Handle guests’ complaints and comments tactfully and efficiently. Report any complaints, incidents or other irregularities to management
• Supervise and assist in assigned work station’s activities and oversee the operation of outlet in the absence of management
• Assist other Food & Beverage outlets with their operations during peak times or when required

Other Responsibilities

• Maintain complete knowledge of all food & beverage services, contents & preparation methods, outlets and hotel services/features
• Be well versed in hotel fire & life safety/emergency procedures
• Attend all briefings, meetings and trainings as assigned by management
• Report for duty on time wearing clean and complete uniform at all times
• Maintain a high standard of personal appearance and hygiene at all times
• Perform other reasonable duties assigned by the Management of the Hotel

Primary Responsibilities

Business Performance

• Plan for outlet budget and review forecast on revenue and expenditure on monthly basic
• Analyze and submit month-end reports and identify deviation from business plan goals
• Participate in management meetings to review progress towards achievement of business plan goals and develop the annual business plan related for the outlet
• Plan, implement and measure profit enhancement programs by working with the kitchen & Marketing Department. Prepare & submit post-mortem promotion report to F&B Manager upon completion of promotion
• Implement and maintain control measures to ensure that food & beverage costs, productivity, labour costs and operating supply costs for the outlet is in line with budget

Outlet Operation

• Conduct departmental daily briefings to ensure that all pertinent information is well received by team members
• Supervise team members to ensure that all tasks assigned/required in the outlet are carried out on time and according to instruction and departmental standards
• Build a good relationship with guests or regular patrons. Try to remember individual patron’s names and their preferences to extend a personalized service
• Handle guests’ complaints and comments tactfully and efficiently
• Handle all administration work pertaining to cashier/bar operation requirement and company’s policies
• Maintain department communication logbook and updated notice board
• Check the supply of equipment/stock level and ensure that there is no shortage of items which have impact on the operation and guests
• Check the outlet/back of the house cleanliness to ensure that it is in compliant with F&B sanitation and hygiene rules and regulations
• Maintain complete knowledge of all food & beverage services, contents & preparation methods, outlets and hotel services/features
• Ensure that health, safety and security procedures are in place in the outlet
• Attend all briefings, meetings and trainings as assigned by management
• Perform proper handover and communication to the next shift
• Assist other food & beverage outlets with their operations during peak times or when required

Team Management

• Interview, select and recruit outlet employees
• Identify and develop team members with potential
• Conduct performance review with the team
• Constantly monitor team members’ appearance, attitude and degree of professionalism
• Develop, conduct maintain all staff training programs for team members, focusing on their development needs, providing them with new skills to meet the changing needs of the business
• Prepare weekly staff schedules keeping in mind anticipated business, operating budgets and standards of service
• Prepare payroll and gratuity reports
• Conduct monthly departmental meetings to provide information to team members, obtain their feedback, rectify operation issues and provide a regular forum for department communication

Primary Responsibilities

Bar Operation

• Ensure that the bar is set according to standards and procedures
• Greet all guests warmly upon first contact
• Take down food and beverage orders from guests and ensure that the orders are correct
• Prepare and serve drinks and snack orders according to service standard. Ensure that hot snacks and cold drinks are served promptly to the guests once they are ready, such that they arrive at the guests’ table at the correct temperature
• Try to remember individual guest’s names and their preferences to extend a personalized service
• Creation of new beverage/cocktails to suit guests’ needs. Up-sell and promote other food and beverage offers at every available opportunity to maximize sales revenue.
• Obtain guests’ feedback during operations to ensure satisfaction
• Prepare and ensure that the bills are charged properly before presenting them to the patrons for payments
• Thank all patrons for patronizing the outlet upon their departure
• Clear and tidy up bar counter after the departure of the patrons as quickly as possible
• Report any complaints, incidents or other irregularities to management
• Apply necessary precautions with regards to the hotel food safety and hygiene standards (HACCP)
• Order and collect food and beverage supply requisition. Ensure that the stock is collected as per requisition.
• Prepare garnishes for operation
• Clean and maintain all operational equipment
• Practice appropriate and effective measures to improve control of costs

Other Responsibilities

• Maintain complete knowledge of all F&B services, contents & preparation methods, outlets and hotel services/features
• Be will versed in hotel fire & life safety/emergency procedures
• Attend all briefings, meetings and trainings as assigned by management
• Report for duty on time wearing clean and complete uniform at all times
• Maintain a high standard of personal appearance and hygiene at all times
• Perform other reasonable duties assigned by the assigned by Outlet Manager / Management of the Hotel

KEY RESPONSIBILITIES

Operations

• Supervise and coordinate daily bar operations to ensure smooth and efficient service in line with Accor and brand standards.
• Ensure beverages are prepared and served according to standard recipes, presentation and quality expectations.
• Monitor service flow and support the team during peak periods to maintain excellent guest experience.
• Maintain cleanliness, hygiene and organization of the bar, storage and service areas at all times.
• Ensure compliance with HACCP, food safety, sanitation and responsible alcohol service regulations.
• Conduct daily briefings, assign duties and monitor team performance during shifts.
• Handle guest feedback, concerns and service recovery promptly and professionally.
• Ensure proper opening and closing procedures of the bar are followed.
• Support implementation of promotions, upselling and revenue-driving initiatives.

Other Responsibilities

• Monitor inventory levels, stock rotation, requisitions and minimize wastage.
• Assist with stock takes, cost control and beverage inventory reporting.
• Maintain bar equipment and ensure proper usage and regular maintenance.
• Train, coach and motivate team members to uphold service and brand standards.
• Ensure team grooming and uniform standards are consistently maintained.
• Work closely with other departments to ensure smooth and seamless service delivery.
• Assist in scheduling, shift planning and administrative reporting as required.
• Perform other reasonable duties assigned by the assigned by the Management.

KEY RESPONSIBILITIES

Job Summary – (Role Summary)

• Assisting in the food preparation process.
• Preparing meals by washing, peeling, and chopping fruits and vegetables and seasoning different kinds of meat.
• Preparing basic salads and sauces for meals, as directed by the chef de partie.
• Cooking and preparing elements of high-quality dishes.
• Receiving deliveries and verifying that all ordered items are received and are good quality.
• Taking inventory of restaurant supplies and notifying the supervisor when stock is low.
• Disposing of the expired and spoiled food items stored in stock rooms, refrigerators, and freezers.
• Cleaning and ensuring that all the work stations are organized and properly sanitized.
• Preparing all the meal items to be presentable as instructed by the chef de parti.e
• Assisting other Chefs.
• Assisting with stock rotation.
• Contributing to maintaining kitchen and food safety standards.
• Ability to work under supervision of a limited range.
• Good level of numeracy Enthusiasm to develop your own skills and knowledge plus those around you.
• Adaptability to change and willingness to embrace new ideas and processes.
• Ability to work unsupervised and deliver quality work.
• Positive and approachable manner.
• Team player qualities.

KEY RESPONSIBILITIES

Job Summary – (Role Summary)

• As a Chef De Partie (CDP) you are responsible supporting the Head and Sous Chef in a busy hotel kitchen delivering consistently high-quality food, handle purchase orders and ensure that items arriving without authorization are not received.
• Ensures the highest standards and consistent quality in the daily preparation and keeps up to date with the new products, recipes and preparation techniques.

Duites and Responsabilités :

• Takes care of daily food preparation and duties assigned by the superiors to meet the standard and the quality set by the Restaurant. 
• Follows the instructions and recommendations from the immediate superiors to complete the daily tasks. 
• Co-ordinates daily tasks with the Sous Chef. 
• Responsible to supervise junior chefs or commis.
• Ensure that all commis are following Halal requirement & standards procedure.
• Able to estimate the daily production needs and checking the quality of raw and cooked food products to ensure that standards are met.
• Ensure that the production, preparation and presentation of food are of the highest quality at all times.
• Ensure highest levels of guest satisfaction, quality, operating and food costs on an ongoing basis.
• Knowledge of all standard procedures and policies pertaining to food preparation, receiving, storage and sanitation.
• Full awareness of all menu items, their recipes, methods of production and presentation standards.
• Operate and maintain all department equipment and reporting of malfunctioning.
• Ensure effective communication between staff by maintaining a secure and friendly working environment.
• Personally responsible for hygiene, safety and correct use of equipment and utensils.
• Ability to produce own work in accordance with a deadline and to assist and encourage others in achieving this aim.
• Checks periodically expiry dates and proper storage of food items in the section.
• Consults daily with Sous Chef and Jr. Sous Chef on the daily requirements, functions and also about any last-minute events.
• Guides and trains the subordinates on a daily basis to ensure high motivation and economical working environment.
• Should be able to set an example to others for personal hygiene and cleanliness on and off duty.
• Daily feedback collection and reporting of issues as they arise.
• Assess quality control and adhere to hotels service standards.

Key Responsibilities

Operation

• Assumes the responsibilities of the Chef de Partie in his absence
• Checks on taste, consistently and quantity of all prepared food items, ensure there is no over production
• Assists the Chef de Partie in the production, preparation and presentation of all food Items to ensure highest food quality at all times.
• Studies and creates new dishes
• Controls movement of unauthorized person in the kitchen
• Ensures proper storage of all raw materials and food items and makes sure no spoilt materials are kept.
• Checks and taste all buffet, displays and banqueting set-ups in accordance with the Executive Chef’s specification and takes action if he sees discrepancies immediately
• Put an emphasis on creativity and passion, for yourself and your surrounding colleagues in the kitchen
• Be diligent and adhere to local regulations concerning health, safety, or other compliance requirements & will have an understanding of HACCP management
• Ensure all food orders and menu items are completed accurately, consistently and in an efficient manner
• Undertaking of all kitchen duties, from cleaning dishes to preparing creative culinary delights
• Have a collaborative approach between front of house and the kitchen brigade
• Maintain precise stock control and rotation

Other Responsibilities

• Be well versed in hotel fire & life safety/emergency procedures.
• Apply necessary precautions with regards to the hotel food safety and hygiene standards (HACCP).
• Attend all briefings, meetings and trainings as assigned by management.
• Maintain a high standard of personal appearance and hygiene at all times.
• Perform other reasonable duties assigned by the assigned by the Management.

We are looking for a creative and detail-oriented Graphic Designer to join our team. This position will be responsible for creating visual content that enhances the hotel’s brand image, promotes our services, and ensures a cohesive aesthetic across all guest touchpoints.

• Create high-quality designs for print and digital collateral, including brochures, flyers, menus, room directories, banners, and advertisements.
• Design engaging visuals for social media platforms (Instagram, Facebook, LinkedIn), the hotel website, and email newsletters.
•  Ensure all designs adhere to the hotel’s brand guidelines (logo usage, color palette, typography) to maintain a consistent identity.
• Retouch and edit photos of rooms, food, events, and amenities for marketing use.
•  Assist different departments (e.g., Sales, Events, and F&B) with design needs for internal communications, signage, and promotional materials.
• Organize and maintain the hotel’s digital asset library (photos, logos, fonts).

• Perform routine maintenance and repair work on electrical and automation systems, including troubleshooting and resolving issues in a timely manner.
• Diagnose electrical and automation problems by using testing devices, such as ammeters, voltmeters, and ohmmeters, to identify faults.
• Leadership and Oversight: Collaborate with direct supervisors on scheduling and planning activities.
• Resource Management: Allocate materials, tools, and equipment efficiently, ensuring all resources are available for workshop activities.
• Safety Compliance: Enforce safety protocols and procedures, conducting regular safety training and inspections to maintain a safe working environment. Proper housekeeping of special tools and workshop environment to be clean and free from hazard
• Quality Control: Monitor work processes and outcomes to ensure adherence to high-quality standards, promptly addressing any issues.
• Communication: Maintain clear and open communication with team members, management, and other departments to ensure alignment and collaboration.
• Problem Solving: Address and resolve operational issues efficiently, utilizing critical thinking and resourcefulness.

• At least 3 years of combined experience with Cummins and Caterpillar engines, including proficiency in diagnostic tools like ET Laptop; certification from Cummins and Caterpillar is a plus.
• At least 5 years of electrical and automation troubleshooting experiences in all other shipboard system with relation to DEIF, Terasaki, and other power management system for example, alternator, AVR etc.
• Flexible and willing to learn attitude.

The Hotel Manager is responsible for overseeing the day-to-day operations of the hotel and ensuring all departments operate efficiently, profitably, and in line with brand standards. This role supports the General Manager in driving operational excellence, guest satisfaction, financial performance, talent development, and strategic execution.

The Hotel Manager acts as the key operational leader of the property, ensuring a seamless guest experience while maximizing revenue opportunities and maintaining service excellence consistent with Accor and Pullman brand expectations.

1. Operational Leadership

• Oversee daily hotel operations across Rooms Division, Food & Beverage, Culinary, Engineering, Security, and other operating departments.
• Ensure all departments deliver service standards aligned with Pullman brand expectations.
• Drive operational efficiency, service consistency, and interdepartmental collaboration.
• Conduct regular operational meetings, briefings, and daily walkabouts.
• Ensure smooth handling of VIP arrivals, group movements, events, and peak occupancy periods.

2. Guest Experience & Brand Standards

• Champion guest satisfaction and service excellence across all touchpoints.
• Monitor guest feedback, online reputation scores, and quality audits.
• Resolve escalated guest complaints promptly and professionally.
• Maintain brand standards, presentation, cleanliness, ambiance, and service culture throughout the hotel.

3. Financial Performance

• Support preparation and execution of annual budgets, forecasts, and business plans.
• Drive revenue growth through rooms, F&B, meetings, events, and ancillary income streams.
• Control departmental costs, labor productivity, and operating expenses.
• Monitor key performance indicators such as ADR, RevPAR, GOP, payroll ratio, and departmental profitability.

4. People Leadership

• Lead, coach, and develop Heads of Department and management teams.
• Build a high-performance culture focused on accountability and engagement.
• Support talent succession planning, learning initiatives, and internal promotions.
• Ensure compliance with labor laws, company policies, and employee relations practices.

5. Sales, Marketing & Commercial Support

• Collaborate with Sales & Marketing teams to maximize occupancy, events, and market share.
• Support key client relationships, government, corporate, and travel trade partnerships.
• Participate in revenue strategy meetings and promotional initiatives.

6. Safety, Compliance & Risk Management

• Ensure full compliance with health, safety, hygiene, fire life safety, and statutory requirements.
• Oversee crisis management readiness, emergency procedures, and security standards.
• Ensure hotel licenses, audits, and certifications remain current.

7. Community & Ownership Relations

• Represent the hotel professionally with guests, business partners, authorities, and the local community.
• Support ownership objectives and management company performance expectations.

A Sales Advisor is responsible for delivering the best customer experience that contributes to the store’s sales and profit. As a Sales Advisor, you’ll always put customers first, offer assistance, and share your product and fashion knowledge. You’ll create an environment that is easy for customers to shop through store operations and great garment care. You will also share your knowledge and skills with your colleagues, offering help where needed to build a positive working environment.

Key Responsibilities

• Provide great customer experience.
• Fold, hang, display, and merchandise garments to maximize selling opportunities.
• Actively process, stock and replenish garments on the sales floor and in the stock room.
• Open, unpack, and label merchandise with security tags.
• Support customer purchases and returns in the register.