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The Chef - Hot Kitchen/Pastry/Baker is responsible for preparing high-quality food and baked goods in a fast-paced restaurant environment. This role involves collaboration with kitchen staff to ensure timely service while adhering to safety and sanitation regulations.
The Restaurant Manager is responsible for the overall operation and profitability of the Sari Ratu restaurant. This role involves managing daily operations, leading the team, and ensuring exceptional food quality and guest service in a fast-paced environment.
The F&B Service Crew is responsible for providing excellent customer service in a fast-paced environment. This role involves interacting with customers, ensuring their satisfaction, and collaborating with kitchen staff to deliver timely service.
The Assistant Restaurant Manager is responsible for overseeing the daily operations of the restaurant. This role is crucial in ensuring smooth service delivery and maintaining high standards of customer satisfaction.
The Cafe Supervisor is responsible for overseeing daily operations and ensuring a positive work environment. This role involves managing staff, coordinating schedules, and maintaining high customer service standards in a bustling cafe setting.
The Human Resources Executive is responsible for overseeing the complete recruitment process for the F&B sector. This role significantly impacts the efficiency of operations by attracting top talent and managing essential HR functions.
The Sous Chef is responsible for overseeing daily kitchen operations and ensuring all dishes meet brand standards in taste and presentation. This role involves supervising kitchen staff, managing productivity, and maintaining compliance in a fast-paced culinary environment.
The Chef de Partie, Butchery is responsible for supervising and coordinating the activities of cooks and kitchen workers. This role plays a crucial part in ensuring high-quality food preparation and presentation in a dynamic kitchen environment.
The Restaurant Manager is responsible for overseeing daily operations and ensuring high standards of service and guest satisfaction. This role involves leading a team, managing sales performance, and creating a welcoming environment for all guests.
The Trainee Baker is responsible for assisting in various baking processes to produce high-quality baked goods. This role involves working collaboratively in a fast-paced bakery environment while learning essential baking techniques and maintaining equipment.
The Service Crew is responsible for delivering exceptional customer service in a fast-paced environment. This role plays a crucial part in ensuring a welcoming atmosphere and enhancing customer satisfaction at Koong Woh Tong Sdn Bhd.
The Floor Supervisor is responsible for leading a dedicated team in a vibrant restaurant setting. This role involves ensuring smooth operations and exceptional customer service while contributing to a dynamic culinary environment.
By SuperJobs Career Team · Updated July 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.