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"We welcome talents of diverse backgrounds and cultures to join our team and grow with us"

As a global and diversified business entity, TRAIL NETWORK continuously seeks for capable people to drive the company towards realising our vision to be a prominent catering service provider for offshore oil and gas industry in Asia. We welcome talents of diverse backgrounds and cultures to join our team and grow with us.
Our People
Our people are our most important asset and key to our success in realising our aspiration to be a prominent catering service provider for offshore oil and gas industry in Asia. Our achievements today and in the future depend largely on the collective efforts and commitment of our people.
Learning & Development

With this in mind, we place top priority on human capital development. We believe in fostering an environment that promotes continuous learning and development as we strive to harness the capability and potential of our people. Hence, from the time a staff begins his/her journey with TRAIL NETWORK, a structured development framework exists to support his/her growth, comprising various relevant mindset, capability building and leadership development programmes.
Knowledge & Skills

As a corporation driven by people, we value the knowledge, skills and experience that our people bring to TRAIL NETWORK.
Benefits & Reward

We provide ample opportunities for our employees to step up and embrace challenges, so that they may contribute to the Company’s growth, and in so doing, grow as individuals.

We invest extensively on our talent development to enable our employees to consistently deliver superior performance, while at the same time, enhance their career prospects in the organisation.

We recognise top talent, reward those who consistently outperform expectations and are committed to espousing and exemplifying our Shared Values.

Our total reward package is competitive with the other industry players. We provide for the well-being of our employees and their families, in the form of comprehensive health care coverage, including maternity benefits, life insurance, staff care services and also recreational programmes.

Loyalty and dedication from employees do not go unnoticed and are duly rewarded, with annual recognition and appreciation.
Vacancy
Latest Vacancies
We’ve got some amazing opportunities. Applying for jobs is really easy at Trail Network
ONSHORE POSITION

Position : Camp/Catering Manager
Closing Date: 15th May 2019
Position : Purchasing Officer
Closing Date: 15th May 2019

Duties and Responsibilities:

  • Developing and planning cyclic menus and standard recipes to ensure uniform quality, taste and nutritional standards with seasonal changes.
  • Ensuring food services meets the relevant contractual standard.
  • Managing quality assurance programs to ensure high standards of food quality.
  • Ensuring all kitchen staff understand their roles and responsibilities.
  • Procuring, receiving, issuing and maintaining all food supplies and ensuring efficient storage and handling practices.
  • Negotiating cost effective contracts with external food suppliers.
  • Monitoring, controlling, and preparing budget for the food services area.
  • Liaising with the maintenance contractor to ensure all kitchen equipment is maintained.
  • Advising management on food services.
  • Providing for the delivery of Accredited Hospitality training to prisoners and/or staff.
  • Providing leadership and direction to staff.
  • Ensuring a detailed training plan is developed for all industry equipment and all safety operation procedures are highlighted.
  • Ensuring every staff is fully trained and competent in the proper operation of any equipment prior to operation and that training is duly recorded.

Qualifications:

  • Candidate must possess at least Diploma/Advanced/Higher/Graduate Diploma, Bachelor's Degree/Post Graduate Diploma/Professional Degree in Food & Beverage Services Management, Hospitality/Tourism/Hotel Management or equivalent.
  • At least 3 Year(s) of working experience in the related field is required for this position.
  • Preferably Manager specialized in Food/Beverage/Restaurant Service or equivalent.

Duties and Responsibilities:

  • Procure materials for the company in accordance with material requisitions and company policies and procedures
  • Raise purchase orders to reflect material requisitions received
  • Ensure raised orders comply with relevant health, safety and environmental requires in regards to operation, handling and site requirements
  • Seek approval from relevant personnel to commit orders in accordance with authority limits in place
  • Verify that suppliers package and mark all goods as required for each order
  • Ensure goods are supplied with the appropriate certification
  • Notify requisition owner of any delays to delivery dates
  • Advise suppliers of any inspection requirements by clients
  • Carry out new supplier evaluations
  • Monitor company expenditure and facilitate initiatives to prevent surplus and unnecessary costs
  • Coordinate the transportation of goods between suppliers and sites
  • Perform corrective action in a timely manner and address any issued non-conformances
  • Maintain company standards for Quality Assurance purposes
  • Present neat documentation, correspondence and records as requested
  • Provide accurate daily, weekly and monthly reports as directed
  • Perform other general duties that may be necessary to suit operational requirements as directed

Qualifications:

    • Candidate must possess at least Diploma/Advanced/Higher/Graduate Diploma, Bachelor's Degree/Post Graduate Diploma/Professional Degree in any field.
    • Required language(s): English, Bahasa Malaysia
    • At least 3 Year(s) of working experience in the related field is required for this position.
    • Preferably Senior Executive specialized in Food/Beverage/Restaurant Service or equivalent.
          Position : Sous Chef
          Location : INSTEP Batu Rakit, Kuala Terengganu
          Closing Date: CLOSED
          Assist Executive Chef in all duties. To function as Production Manager overseeing the production of food and guest service. Exhibits culinary talents by personally performing tasks while leading the staff and managing all food related functions. Assist with training and development of all culinary employees, works to continually improve guest and employee satisfaction while maximizing the financial performance in all areas of responsibility. Must ensure sanitation and food standards are achieved in accordance with TNSB standards and HACCP standards.

           Assisting in Leading Kitchen Operations for Property
           
          • Assist in supervising all kitchen areas to ensure a cons
          • Leads kitchen management team.
          • Provides direction for all day-to-day operations.
          • Understands employee positions well enough to perform duties in employees' absence or determine appropriate replacement to fill gaps.
          • Provides guidance and direction to subordinates, including setting performance standards and monitoring performance.
          • Utilizes interpersonal and communication skills to lead, influence, and encourage others; advocates sound financial/business decision making; demonstrates honesty/integrity; leads by example.
          • Encourages and builds mutual trust, respect, and cooperation among team members.
          • Serving as a role model to demonstrate appropriate behaviors.
          • Ensures property policies are administered fairly and consistently.
          • With the Executive Chef, review staffing levels to ensure that guest service, operational needs and financial objectives are met.
          • Establishes and maintains open, collaborative relationships with employees and ensures employees do the same within the team.
          • Solicits employee feedback, utilizes an "open door" policy and reviews employee satisfaction results to identify and address employee problems or concerns.
          • Supervises and coordinates activities of cooks and workers engaged in food preparation.
          • Demonstrate new cooking techniques and equipment to staff.

           
           
           
           
           
           
           
           
           
           
           
           
           

           Setting and Maintaining Goals for Culinary Function and Activities
           
          • Provides direction for menu development.
          • Monitors the quality of raw and cooked food products to ensure that standards are met.
          • Determines how food should be presented and create decorative food displays.
          • Recognizes superior quality products, presentations and flavor.
          • Ensures compliance with food handling and sanitation standards.
          • Follows proper handling and right temperature of all food products.
          • Ensures employees maintain required food handling and sanitation certifications.
          • Maintains purchasing, receiving and food storage standards.
          • Prepares and cooks foods of all types, either on a regular basis or for special guests or functions.
           
           
           
           
           
           
           
           
          Ensuring Culinary Standards and Responsibilities are Met
          • Provides direction for menu development.
          • Monitors the quality of raw and cooked food products to ensure that standards are met.
          • Determines how food should be presented and create decorative food displays.
          • Recognizes superior quality products, presentations and flavor.
          • Ensures compliance with food handling and sanitation standards.
          • Follows proper handling and right temperature of all food products.
          • Ensures employees maintain required food handling and sanitation certifications.
          • Maintains purchasing, receiving and food storage standards.
          • Prepares and cooks foods of all types, either on a regular basis or for special guests or functions.
          Ensuring Exceptional Customer Service
           
          • Provides and supports service behaviors that are above and beyond for customer satisfaction and retention.
          • Improves service by communicating and assisting individuals to understand guest needs, providing guidance, feedback, and individual coaching when needed.
          • Manages day-to-day operations, ensuring the quality, standards and meeting the expectations of the customers on a daily basis.
          • Displays leadership in guest hospitality, exemplifies excellent customer service and creates a positive atmosphere for guest relations.
          • Interacts with guests to obtain feedback on product quality and service levels.
          • Responds to and handles guest problems and complaints.
          • Empowers employees to provide excellent customer service. Establishes guidelines so employees understand expectations and parameters. Ensures employees receive on-going training to understand guest expectations.
          • Reviews comment cards, guest satisfaction results and other data to identify areas of improvement.
           
           
           
           
           
           
           
          Managing and Conducting Human Resource Activities
          • Identifies the developmental needs of others and coaching, mentoring, or otherwise helping others to improve their knowledge or skills.
          • Ensures employees are treated fairly and equitably.
          • Trains kitchen associates on the fundamentals of good cooking and excellent plate presentations.
          • Administers the performance appraisal process for direct report managers.
          • Interacts with the Kitchen and Catering department on training regarding food knowledge and menu composition.
          • Observes service behaviors of employees and provides feedback to individuals and or managers.
          • Manages employee progressive discipline procedures for areas of responsibility.
          • Ensures disciplinary procedures and documentation are completed according to Standard and Local operating Procedures (SOPs and LSOPs) and supports the Peer Review Process.
           
          Additional Responsibilities
           
          • Provides information to supervisors, co-workers, and subordinates by telephone, in written form, e-mail, or in person.
          • Analyzes information and evaluates results to choose the best solution and solve problems.
          • Brings issues to the attention of the department manager and Human Resources as necessary.
          • Attends and participates in all pertinent meetings.
           
           
           
           
           
           
          Education, Experience, Competencies
          • Formal qualifications at tertiary level to degree standard in Hotel & Restaurant Management/or 2- year degree from an accredited university in Culinary Arts or related discipline.
          • 6-year experience in the culinary, food and beverage, or related professional area.
          • Knowledge of all F&B standard operating procedures, quality presentation and products.
          • A good understanding and knowledge of the kitchen.
          • Knowledge of the area competition and promotional concepts.
          • Knowledge of food trends and special seasonal foods.
          • Knowledge of new techniques and machinery.
          • Ability to assess quality control and adherence to service standards.
          • Ability to clearly outline productivity standards with quality requirements and methods needed to obtain them.
           
           
           
           
           
           
           
           
           
           
           
           
           
           
           
           
           
           
          OFFSHORE POSITION

          Position : Campboss
          Closing Date: 31st Oct 2019
          Position : Chief Cook
          Closing Date: 31st Oct 2019

          Duties and Responsibilities:

          • Verify and check compliances of camp on a day to day basis.
          • Planning & Implementation
          • Cost Control
          • Stock Management and Purchase
          • Accommodations & coordinations for new arrivals and departure
          • Rooms Management
          • Crew Departure coordination
          • Supervision for House keeping (Cleaning of toilets, corridors, surrounding etc.)
          • Supervision for food quality and kitchen management.
          • Disposal of sewage water and maintain proper record if tanker hire-in.
          • Supervision of Staff/Workers Canteen
          • Co-ordination with Admin. Dept. for new arrivals/departures
          • Co-ordination with Admin. Dept. for distribution of company letters etc.
          • Camp Maintenance
          • Main Company Representative offshore

          Qualifications:

          • A diploma in hospitality is essential with 5 years experience or
          • 7 - 8 Years experience in directing contracts and staff engaged n preparation and cooking of food.
          • Working experience of Email, Word and Excel.
          • Can work in accordance with established procedures planned menus and approved catering/food sevice standards.
          • Good knowledge of written and spoken English and Bahasa Malaysia

          Responsibilities:


          • Organizing the catering and cleaning services
          • Supervise the meals preparation for the day

          • Sharing day to day planning & operation during tool box meeting
          • Attend the morning supervisor meeting with the Camp Boss as TNSB representative
          • Planning and production of a healthy, balanced, varied and nutritious menu based  on optimum use of present stock
          • Properly preparing and cooking of these menus based on modern dietary standards
          • Completely prepare the ordering of all required provisions for the intended period
          • Receiving, arranging, preparation, documentation and storing of provisions and stores
          • Supervising the cleaning and hygiene of mess rooms, galley, dry store, meat & seafood freezer and chiller.

          Qualifications:

          • Minimum SPM qualification or a recognized Diploma in Culinary
          • Minimum 4 years cooking experience
          • Must have a minimum of two (2) years kitchen and management experiences
          • Basic knowledge of Ms Excel, Ms Word
          • Able to communicate well in written and spoken English and Bahasa Malaysia
          • Ability to carry out detailed instructions independently
          • Must have BOSIET, Medical Offshore, International Passport, Typhoid Injection
          • Food Handler's Certificate
          • Must have basic knowledge in the safe and proper use of household persticides and cleaning chemicals.
          Position : Cook (Baker or Western Cook)
          Closing Date: 31st May 2019
          Position : Steward/Utility
          Closing Date: 31st May 2019

          Responsibilities:


          • Plan, prepare and serve quality meals and bakery items as directed by steward
          • Comply with customer nutritional contract standards when required
          • Enforced and maintain sanitation and hygiene standards while performing duties
          • Adhere to established schedule for serving meals timely
          • Maintain accurate meal and bunk rosters
          • Supervise on duty catering staff to ensure safe and eficient performance
          • Responsible for all cleaning and organization of work area
          • Control and maintain balanced inventories through proper storage and rotation of products
          • Responsible for timely wake-up duty for entire sleeping crew
          • Train utility personnel for promotability by demonstrating skills and duties
          • Develop behavior modeling and conduct to promote quality work, self-fulfillment and work ethic
          • Establish and maintain good customer relations through courteous daily contact with quality professional service

          Qualifications:
          • Minimum 2 year experience
          • Must have a minimum of two (2) years cooking/baking experience
          • Ability to lift and carry using correct lifting techniques and appropriate equipment
          • Ability to carry out detailed instructions independently
          • Must have BOSIET, Medical Offshore, International Passport, Typhoid Injection
          • Food Handler's Certificate
          • Must be able to read, write, and perform mathematical functions
          • Must have basic knowledge in the safe and proper use of household persticides and cleaning chemicals.
          • Assisting Camp Boss and Night Cook with preparing of meals
          • Preparing messroom for diners etc.
          • Cleaning of galley, messroon and cabins
          • Stock control and handling of supplies and stock.
          Qualifications:

          • Ability to lift and carry using correct lifting techniques and appropriate equipment
          • Must have BOSIET, Medical Offshore, International Passport, Typhoid Injection
          • Food Handler's Certificate
          Apply Now
          Camp/Catering ManagerChef De Partie
          Sous ChefCook/ Commis
          Purchasing OfficerButcher
          CampbossKitchen Helper
          Chief CookSteward/Utilities
           Western Cuisine Banquet
           National Cuisine Fine Dining
           Chinese Cuisine F&B Services
           Japanese Cuisine Housekeeping Services
           Indian Cuisine Stewarding
           Baker Customer Service
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          Trail Network Sdn Bhd Copyright 2018
          HEADQUARTER:

          SUITE 9 - 01, WANGSA 118,
          NO 8, JALAN WANGSA DELIMA,
          WANGSA MAJU, 53300,
          KUALA LUMPUR

          CONTACT DETAILS

          Direct Line :  +603.4141.9611
          Fax             :  +603.4141.9110
          Email          :  info@trailnetwork.com.my

          OPERATIONS OFFICE:

          LOT 18489 TINGKAT 1,
          JALAN KUBANG KURUS,
          24000 CHUKAI,
          TERENGGANU DARUL IMAN

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