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The Commis III - Pastry is responsible for preparing and cooking food according to recipes and quality standards while ensuring food safety and sanitation. This role involves ingredient preparation, using baking tools, maintaining clean workstations, and collaborating with the team in a kitchen environment.
The Executive Chef-Chinese I is responsible for leading and managing culinary operations with a focus on Chinese cuisine. This role involves supervising kitchen staff, ensuring food quality and sanitation, managing financial performance, and maintaining safety and operational policies within a hospitality environment.
This role is for a Regional Executive in Research and Development focused on coffee products in Southeast Asia. The position involves supporting the product development process from concept to prototype, emphasizing sensory consistency, operational feasibility, and cost-performance alignment. Collaboration across multiple markets and functions is essential.
This role is for a Lead Hostess at Wet Deck responsible for assisting in supervising restaurant operations. The position involves supporting staff during busy periods, maintaining standards, and working to improve satisfaction for both guests and employees.
The Commis at MaiBar is responsible for preparing ingredients and cooking food according to established recipes, quality, and presentation standards. This role includes tasks such as ingredient preparation, operating kitchen equipment, and maintaining cleanliness and safety in the kitchen.
The Commis at Sheraton Johor Bahru assists in kitchen operations by preparing ingredients and cooking meals according to established standards. The role involves maintaining food quality, kitchen cleanliness, and supporting team objectives while adhering to safety and company policies.
The Junior Sous Chef is responsible for supervising and coordinating kitchen staff while ensuring the quality and presentation of food. The role includes managing kitchen operations, maintaining safety and quality standards, and supporting both staff and guest service needs. Physical tasks and teamwork are essential aspects of the position.
The Junior Sous Chef at Sheraton Johor Bahru is responsible for assisting in leading the kitchen team and supporting daily kitchen operations. This role involves contributing to food production, purchasing, sanitation, and ensuring guest and employee satisfaction within budget constraints.
Monoluxury Sdn Bhd is seeking a QA/QC Executive to ensure the quality and safety of food products. This full-time role involves implementing quality control procedures and collaborating with production teams to maintain high standards.
Responsible for the daily shift operations and supervision of the bar and lounge staff at Perhentian Marriott Resort & Spa. This management role focuses on guest satisfaction, budget management, and liquor control while promoting an environment of "Wonderful Hospitality."
This role is focused on providing customer service at a store in Klang by serving drinks, handling payments, and maintaining cleanliness. The position requires working within a team and following company procedures related to food safety and customer service.
The Demi Chef de Partie at Westin is responsible for preparing meals and assisting in creating a dining experience. The role involves monitoring food quality, maintaining food logs, communicating with staff, and supporting team goals while adhering to safety and professional 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.