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The Executive Sous Chef assists in leading the culinary staff and managing food-related functions to ensure consistent, high-quality food production. The role focuses on supporting guest and employee satisfaction, staff development, financial performance, and maintaining sanitation and food standards.
The Commis 2 - Pastry is responsible for preparing ingredients, cooking food according to recipes and quality standards, and maintaining cleanliness in the kitchen. The role involves operating kitchen appliances and ensuring proper portioning and serving of food. This position requires related work experience and the ability to perform physical tasks throughout a work shift.
The Food & Beverage Services Expert at Pantai Grill is responsible for providing a memorable guest experience by managing event functions, interacting with guests, and maintaining professional standards during service. The role requires adherence to safety policies, physical ability to perform various tasks, and effective communication within a team environment.
The Chef de Partie role involves preparing meals, managing kitchen tasks, and ensuring food quality and safety standards are met. The position requires teamwork, adherence to recipes, and maintaining a clean and safe work environment. Experience and vocational education are preferred, along with the ability to perform physical tasks related to food preparation.
This role is for a Regional Specialist in Food Development focused on coordinating the rollout of food products across a region. The position acts as a liaison between product development and market execution teams to ensure operational readiness, execution support, and post-launch performance reporting.
This role is an internship position as a kitchen chef, focused on assisting with food preparation, cooking, and maintaining kitchen cleanliness. The role supports the kitchen team during service and involves following recipes and guidelines. Candidates should have a passion for cooking, be able to work in a fast-paced environment, and demonstrate responsibility and teamwork.
The Chef De Cuisine leads the kitchen team and manages all food-related functions in a restaurant setting. This role involves overseeing food quality, consistency, preparation, staffing, and sanitation to ensure customer satisfaction and operational efficiency.
The Assistant Chief Baker role involves supporting the head baker in daily production tasks while learning essential baking skills. This position requires teamwork and adherence to production schedules to ensure high-quality bakery products.
The Chief Baker / Assistant Chief Baker role involves overseeing bakery operations, training staff, and ensuring product quality. You will play a key role in managing inventory and achieving sales targets while maintaining high standards in the bakery department.
The Food & Beverage Service Attendant serves food and alcoholic beverages to guests at events and ensures a professional and enjoyable dining experience. The role involves setting tables, communicating with the kitchen, maintaining cleanliness, and following company policies and standards.
The role is for a Full-Time Service Crew member responsible for providing customer service and food preparation. The position requires assisting customers with orders, maintaining a clean environment, and supporting team operations within a snack shop.
This part-time Barista role involves managing a booth at an event from December 1st to 4th, working from 8am to 5pm. The position requires handling stall operations, serving customers, preparing drinks from a limited menu, managing payments, and maintaining cleanliness.
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.