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The Thai Restaurant Manager is responsible for overseeing the daily operations of a Thai restaurant. This role involves managing both front and back of house activities while ensuring high standards of customer service and compliance with health and safety regulations.
The Demi Chef de Partie - Commissary is responsible for preparing special meals and substitute items while ensuring proper cooking and food quality standards. This role plays a crucial part in maintaining the kitchen's operational efficiency and upholding the high standards of Marriott International.
The Food and Beverage Outlet Supervisor is responsible for overseeing daily outlet operations to ensure smooth workflow and consistent performance. This role plays a crucial part in maintaining high standards of service and product quality in a fast-paced environment.
The Cafe Manager is responsible for overseeing daily operations and ensuring exceptional customer service. This role impacts the overall customer experience and operational efficiency within the cafe environment.
The Team Leader (Food Line) is responsible for ensuring customer satisfaction through strong relationship building and product quality maintenance. This role oversees organizational efficiency, employee training, and financial performance while fostering a positive work environment and teamwork among staff.
The Food Safety Officer is responsible for ensuring compliance with food safety standards and regulations. This role involves maintaining HACCP and ISO certifications while conducting inspections and microbiology tests to safeguard food quality and safety.
The Chief Baker is responsible for overseeing the daily operations of the bakery department. This role involves managing staff, ensuring product quality, and achieving sales targets in a fast-paced retail environment.
The Regional Senior Executive, Business Development Admin is responsible for overseeing business development administrative functions to ensure operational efficiency and compliance. This role plays a crucial part in supporting the overall business strategy and enhancing outlet performance through effective management and analysis.
The Full Time Crew is responsible for delivering exceptional customer service and maintaining a clean and welcoming environment. This role involves assisting in food preparation and collaborating with team members to ensure a positive dining experience in a fast-paced setting.
The Retail Crew is responsible for overseeing the daily operations of the store and ensuring a high level of customer service and product quality. This role is essential in creating a memorable experience for guests while adhering to company standards and procedures.
The Head Chef is responsible for overseeing all kitchen operations and ensuring the highest culinary standards are met. This role involves creating innovative menus, managing food preparation, and leading a team of chefs in a dynamic and fast-paced environment.
The Commis III is responsible for preparing ingredients for cooking and ensuring food quality standards are met. This role plays a crucial part in the kitchen environment, supporting teamwork and maintaining safety protocols.
By SuperJobs Career Team · Updated July 2026
Malaysia's food and beverage (F&B) sector is one of the most vibrant in Asia — shaped by the country's extraordinary culinary diversity, a thriving restaurant culture, major food manufacturing industry, and rapidly growing food delivery ecosystem. F&B employment spans commercial kitchen operations, restaurant management, food science and technology, quality assurance, food production, and FMCG brand management.
The manufacturing side is anchored by global FMCG giants with major Malaysian operations: Nestlé Malaysia (one of its largest global production sites), F&N Foods, Dutch Lady, Carlsberg Malaysia, Heineken Malaysia, Kellogg's, and Campbell Soup. Local champions include Mamee-Double Decker, Yeo Hiap Seng, Massimo Bread (Gardenia), and Power Root. On the restaurant and café side, international franchises (McDonald's, KFC, Starbucks, Pizza Hut) coexist with a dynamic independent F&B scene of cafés, bistros, and cloud kitchen operators.
Halal certification is a defining characteristic of Malaysia's F&B industry — governed by JAKIM standards. Malaysia's ambition to be a global halal hub creates unique career opportunities in halal food science, certification compliance, and export-oriented food production that are not found in most other markets.
F&B service staff (barista, server, kitchen crew) earn RM 1,800 – RM 2,800/month. Restaurant supervisors and kitchen team leaders earn RM 2,800 – RM 4,500/month. Restaurant managers and executive chefs earn RM 4,500 – RM 8,000/month. Food technologists, QA managers, and production managers in manufacturing earn RM 5,000 – RM 10,000/month.
The fastest-growing F&B roles are in food technology (product development, ingredient innovation), food delivery operations management, and halal food compliance. FMCG brand management roles in F&B pay substantially more than equivalent restaurant roles — brand managers at Nestlé and F&N earn RM 7,000–14,000/month at mid-career. Cloud kitchen operators and food tech start-ups (Grab Food, FoodPanda partners) are also expanding headcount aggressively in 2025.
Leads kitchen operations, creates menus, manages food costs, and maintains consistency and hygiene standards in restaurant or hotel kitchens.
Oversees all aspects of restaurant or café operations — from staffing and service standards to P&L management and customer experience.
Develops new food and beverage products, conducts sensory evaluation, and manages regulatory compliance for food manufacturers.
Ensures food products meet safety, regulatory, and quality standards — including HACCP, GMP, halal certification, and customer audits.
Prepares and serves specialty coffee and beverages while maintaining café service standards — a rapidly growing role in Malaysia's café culture boom.
Manages food and beverage manufacturing lines — scheduling, GMP compliance, waste reduction, and team performance in FMCG production facilities.
Search SuperJobs by role ("chef", "food technologist", "QA manager", "restaurant manager", "barista") or browse the Food and Beverage industry filter for all active listings.
For culinary roles, highlight your formal culinary training (Le Cordon Bleu, Academy of Pastry Arts Malaysia, SHATEC), cuisine specialisations, and any Michelin-rated or award-winning establishments you have worked at.
For food manufacturing roles, include your HACCP certification, GMP training, halal compliance knowledge, and any FMCG brands or product ranges you have worked on.
Apply through SuperJobs with a CV that clearly distinguishes whether you are targeting F&B service, manufacturing, or food technology — recruiters screen these as different talent pools.
Prepare for practical assessments: restaurant operations roles often include a trial shift; food technologist roles may require a technical interview covering food science principles and regulatory knowledge.