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The Assistant Venue Manager, Bars is responsible for overseeing daily bar and lounge shift operations. This role plays a crucial part in ensuring guest satisfaction and operational efficiency within the Sheraton Johor Bahru's bar and lounge environment.
The Pastry Chef is responsible for leading and managing the pastry culinary team to ensure the preparation of high-quality and consistent pastries. This role significantly impacts guest satisfaction and operational efficiency within the culinary department.
The Full Time Shift Manager is responsible for overseeing daily operations at Domino's Pizza Permas Jaya. This role impacts the overall success of the store by ensuring high standards of food quality and customer service while fostering a positive work environment.
The Full Time Shift Manager is responsible for overseeing daily operations at Domino's Senai. This role involves ensuring exceptional customer service and efficient workflow while leading a team in a fast-paced environment.
The Manager, Facilities Management is responsible for overseeing the daily operations of facilities to ensure optimal functionality and compliance. This role significantly impacts the efficiency and safety of the work environment, particularly in high-volume food service settings.
The Senior Sales Executive is responsible for achieving sales and income targets in the Food Department. This role involves developing a robust sales pipeline, leading a team, and building strong customer relationships to drive sales growth.
The Internship, Group COO Office is responsible for supporting the strategic execution and operational alignment across the company. This role provides an opportunity to gain insights into the operations of a fast-growing organization at the leadership level.
The Food Server is responsible for providing excellent customer service and ensuring a welcoming environment for guests. This role plays a crucial part in enhancing the overall dining experience by efficiently managing orders and maintaining a clean dining area.
The Housekeeper is responsible for maintaining cleanliness and hygiene within the outlet. This role plays a crucial part in ensuring a pleasant environment for both customers and staff.
The Service Crew is responsible for delivering exceptional customer service and ensuring a pleasant dining experience. This role involves engaging with customers, assisting with food preparation, and maintaining cleanliness in a fast-paced environment.
The Apprentice - Culinary is responsible for assisting in food preparation and maintaining kitchen standards. This role plays a crucial part in supporting kitchen operations and ensuring a clean and safe cooking environment.
The Commis III - Pastry is responsible for preparing and cooking food according to recipes and quality standards. This role involves working in a dynamic kitchen environment, collaborating with team members to ensure high-quality pastry production and adherence to food safety regulations.
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.