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The Commis I - Pastry is responsible for preparing breads and pastries by following recipes and production standards. The role includes ensuring food safety compliance and maintaining a clean, professional work environment while supporting team and management tasks.
The Demi Chef De Partie (Cold Kitchen) is responsible for preparing and serving cold meals while ensuring quality, proper portioning, and presentation. The role involves monitoring food quality, maintaining logs, managing equipment, and cooperating with chefs and staff concerning menu and stock levels.
The Food & Beverage Service Supervisor at JW Marriott is responsible for facilitating teamwork among staff and meeting guest needs to ensure optimal service. The role includes overseeing staff grooming, managing operational duties, assisting with hiring and training, and maintaining quality and safety standards.
The Assistant Dim Sum Chef is an entry-level management role responsible for assisting in leading kitchen staff and participating in all kitchen operations such as food production, purchasing, and sanitation. The position aims to meet daily kitchen objectives while contributing to guest and employee satisfaction and maintaining the operating budget.
The role involves managing food and beverage operations across various services including culinary, restaurant, beverage, and room service. The manager is responsible for leading a team, ensuring guest and employee satisfaction, maintaining operational standards, and achieving financial objectives while complying with relevant laws and regulations.
This role of Commis III at Sheraton involves preparing ingredients and cooking food according to established recipes and standards. The position requires maintaining cleanliness and safety in the kitchen and supporting teamwork without supervisory responsibilities.
This Quality Assurance Intern role involves ensuring food safety and monitoring product quality. The position provides hands-on experience in solving product issues and supporting team projects in a dynamic environment.
The Cafe Management Trainee role involves supporting daily café operations and helping with staff training and supervision. The trainee assists with maintaining standards, scheduling, and inventory while learning management skills to support the management team and café improvements.
The Chef de Partie is responsible for preparing special meals and maintaining the quality and quantity of food in the kitchen. This role includes managing kitchen equipment temperatures, ensuring proper food portioning and presentation, and supporting team activities while adhering to safety and cleanliness standards.
The role is for a Cafe Cashier cum Waiter at Weeee by Welemon café, requiring communication skills in Chinese. The position involves customer service, handling payments, taking orders, preparing basic beverages, and maintaining café operations and cleanliness.
The Outlet Supervisor role at Tealive Labis involves managing schedules, supervising staff, and ensuring quality customer service in a café environment. The position requires overseeing daily operations, training employees, and maintaining service standards. Candidates should have at least SPM/O-Level education and relevant experience in a supervisory or customer-facing food and beverage role.
The Kitchen Commis 1 Pastry at Renaissance Johor Bahru is responsible for assisting in the preparation of desserts and pastries. The role involves tasks such as ingredient preparation, food cooking, maintaining kitchen cleanliness, and adhering to safety procedures while working as part of a team.
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.