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Risk Management for Staff Workshop, Penang (29 May 2014)

Article and photos contributed by Mysahra Shawkat, Executive Officer, Professional Indemnity Insurance and Risk Management Department, Bar Council

The Risk Management for Staff Workshop made its way once again to Penang on 29 May 2014. With the assistance of the Penang Bar Committee, the workshop was held at Bayview Hotel Georgetown, and attended by approximately 30 participants.
The workshop covered the usual sessions from the Kuala Lumpur workshop: 

(1) Communication: Connecting People;
(2) Accounting with Integrity;
(3) Briefing on Anti-Money Laundering and Anti-Terrorism Financing Act 2001 (“AMLATFA”);
(4) Risk Management: Productivity @ Work; and
(5) Office Administration: Ace It!  

Apart from Ezri Abdul Wahab, Heron Khalid Goh and Mysahra Shawkat who are the usual speakers for the Risk Management for Staff Workshop, they were joined by Rao Suryana bt Abdul Rahman and David Dinesh Mathew for the Penang workshop.
Rao Suryana bt Abdul Rahman addressed the participants for the session on “Communication: Connecting People”, while David Dinesh Mathew spoke on “Risk Management: Productivity @ Work” and the briefing on AMLATFA.  Although new to the workshop, they both presented their respective sessions well.
The participants had a long day as the workshop started at 9:00 am and ended at 5:30 pm. Nonetheless, they were eager to gain more awareness about risk management in a legal firm. This we were able to gauge from the feedback form, which noted that some participants requested for the topics of the workshop to be expanded further.  Furthermore, approximately 90% of the participants said they would encourage their peers to attend the workshop.  
The next workshop is scheduled to be held in Kuala Lumpur in October 2014.  If you would like to attend the next Risk Management for Staff Workshop, please contact the Professional Indemnity Insurance and Risk Management Department by telephone at 03-2032 4511 or by email at  We encourage early registration as seats are limited and registration is on a first-come, first-served basis.