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This role involves overseeing daily operations to ensure smooth workflow and service quality. The position requires leading and motivating teams, maintaining product quality and hygiene standards, managing inventory and costs, and supporting business growth strategies.
This Kitchen Helper Internship involves preparing ingredients, maintaining kitchen cleanliness, and restocking supplies. It provides an opportunity to develop cooking skills while working alongside chefs in a kitchen environment.
The Chef De Partie for a Chinese Banquet is responsible for preparing special meals, managing cooking temperatures, and ensuring proper food presentation and quality. The role includes maintaining food logs, communicating with the team, assisting with employee-related tasks, and adhering to safety and security policies. Experience in a related field and preferred education from a technical or vocational school are indicated, with no supervisory experience required.
This role is for an Assistant Cook cum Baker responsible for supporting food preparation tasks, maintaining kitchen cleanliness, and assisting senior chefs. The position involves helping prepare meals, managing kitchen operations, and ensuring food quality and safety standards are met.
The Food & Beverage Sales Manager is responsible for driving sales for the hotel's venues by managing sales opportunities and building long-term customer relationships. The role involves working collaboratively with sales channels and stakeholders to achieve sales objectives and ensure effective service delivery.
The F&B and Event Service Expert role involves delivering a memorable dining and event experience through food and drink service. The position requires teamwork, communication, and adherence to company policies and safety standards to support a positive guest experience.
The Commis II assists in preparing and cooking meals in a hotel kitchen. The role involves ingredient preparation, cooking according to standards, operating kitchen appliances, and maintaining cleanliness and safety. The position requires physical activity and teamwork within the kitchen environment.
The Junior Sous Chef at Flock Kitchen supports daily kitchen operations and helps achieve daily objectives. This entry-level management role involves assisting in leading kitchen staff, managing food production and purchasing, and ensuring kitchen sanitation while maintaining guest and employee satisfaction within the operating budget.
The Service Crew role at Drury Heritage Cafe Lounge involves providing excellent customer service and maintaining a clean and organized environment. The position requires supporting service flow during various periods and assisting multiple teams to ensure guests have a welcoming and comfortable experience.
The Food Services Supervisor at Latest Recipe is responsible for leading a team to ensure effective teamwork and optimum guest service in a food service environment. The role includes overseeing staff grooming, managing operations, and supporting management with HR and administrative functions while maintaining safety, quality standards, and confidentiality.
The Sous Chef-Junior is an entry-level management role responsible for assisting and leading kitchen staff to meet daily objectives in food production, purchasing, and sanitation. The position involves supervising kitchen operations, maintaining culinary standards, coordinating with service departments, and ensuring budget adherence.
This role involves preparing tea beverages and providing customer service at Yama by HojichaYa. The position emphasizes teamwork and interaction with customers in a tea-focused environment.
By SuperJobs Career Team · Updated May 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.