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This role is for a Purchasing Manager responsible for overseeing the ordering and management of food and supplies. The position involves combining finance skills with teamwork in a kitchen environment.
The role involves preparing ingredients, supporting food production activities, and maintaining hygiene standards in the kitchen. The candidate will assist with tasks such as ingredient preparation, packing, cleaning, and basic operational responsibilities to ensure smooth workflow.
The Commis II Pastry is responsible for preparing and cooking desserts and pastries according to specified recipes and quality standards. This role involves ingredient preparation, safe use of baking tools, and adherence to food safety and sanitation procedures while maintaining cleanliness and supporting team efforts.
The Restaurant Manager is responsible for overseeing daily operations to ensure smooth service and food quality. The role includes supervising staff, maintaining hygiene and safety standards, managing stock and costs, handling customer feedback, supporting menu planning, and preparing sales reports. The position requires leadership and communication skills, experience in restaurant management, and the ability to work extended hours.
The Chef de Partie at Sheraton Johor Bahru supervises and coordinates kitchen staff and activities. The role includes overseeing food preparation, presentation, and quality while supporting management with staffing and training.
The Junior Sous Chef is an entry-level management role responsible for supporting kitchen operations by assisting with food production, purchasing, sanitation, and supervising kitchen staff. The position involves maintaining culinary standards, managing shift operations, and ensuring both guest and employee satisfaction in a hospitality setting.
The Commis II is responsible for preparing ingredients and cooking meals according to recipes and quality standards. The role involves operating kitchen equipment, maintaining cleanliness and safety, and working as part of a team in a kitchen environment.
The Demi Chef at Sheraton Hotels is responsible for preparing meals, managing food quality and portioning, and maintaining food logs. The role involves coordination with kitchen staff and adherence to safety and appearance policies, while contributing to a positive team environment.
This full-time barista position involves greeting customers, taking and preparing drink orders, serving beverages and snacks, and maintaining cleanliness and equipment. The role requires compliance with health and safety regulations and effective communication with management regarding customer feedback.
The Barista is responsible for preparing and serving beverages following standard procedures while providing customer service and maintaining cleanliness and hygiene. The role includes handling orders, assisting with stock and daily duties, and supporting the team during busy periods. The Barista is expected to adhere to safety and food handling standards and represent the brand positively.
The Product Executive is responsible for managing regulatory compliance for food, supplements, and non-food products, including classification, registration, labeling, and certifications under various relevant authorities. The role also involves ensuring compliance with halal standards, managing trademark registrations, supporting audits, and providing regulatory and quality support to the product team.
This role involves welcoming customers, assisting with seating, and presenting menus. The employee will take and serve food and beverage orders, ensure customer satisfaction, handle billing and payments, and maintain cleanliness in dining areas while following health and safety standards.
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.