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The Prep Cook is responsible for preparing food ingredients according to established recipes and standards. This role requires attention to detail and skill in handling various types of raw materials in a fast-paced kitchen environment.
The Restaurant Crew (Kru Restoran) is responsible for delivering exceptional customer service and preparing high-quality food. This role operates in a fast-paced environment, ensuring that each customer enjoys their dining experience while contributing to the brand's commitment to quality and satisfaction.
The Demi Chef De Partie (Cold Kitchen) is responsible for preparing special meals and cold food items. This role plays a crucial part in maintaining food quality and ensuring a positive team environment within the kitchen.
The Regional Assistant Manager, Quality Assurance is responsible for leading the execution of a supplier quality assurance program. This role ensures compliance and risk management across various markets, impacting supplier performance and market readiness.
The Assistant Dim Sum Chef is responsible for supporting the kitchen management team in achieving daily culinary objectives. This role plays a crucial part in ensuring guest satisfaction and maintaining high standards of food quality and sanitation in a fast-paced kitchen environment.
The Mgr-Food & Beverage II-D is responsible for overseeing all food and beverage operations. This role plays a crucial part in ensuring guest satisfaction and maintaining operational standards while striving to meet financial goals.
The Commis III - ADD is responsible for preparing ingredients for cooking and ensuring food quality. This role plays a crucial part in maintaining the kitchen's efficiency and upholding the culinary standards of Marriott International.
The Quality Assurance Intern is responsible for supporting daily quality assurance monitoring and food safety matters. This role plays a crucial part in ensuring product quality and compliance within the organization.
The F&B Service Expert is responsible for creating a memorable and unique dining experience for guests. This role involves a variety of service tasks that enhance guest satisfaction and uphold the standards of Marriott International.
The Sales Executive is responsible for developing and nurturing relationships with new customers. This role plays a crucial part in increasing conversion rates and achieving set sales targets within the food and beverage industry.
The Cafe Management Trainee is responsible for supporting daily café operations to ensure smooth service and a positive customer experience. This role involves working closely with the management team to enhance café operations in a family-friendly environment.
The Stall Helper is responsible for assisting in the daily operations of the stall. This role involves engaging with customers and ensuring a clean and organized environment while managing inventory and cash transactions.
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.