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The Senior Marketing Executive is responsible for developing and managing marketing content and campaigns. This role plays a crucial part in enhancing brand visibility and community presence through effective multimedia production and partnerships.
The Executive, Occupational Safety and Health is responsible for enhancing safety operations within the organization. This role involves recruiting OSH Executives and ensuring compliance with safety regulations while collaborating with various regulatory agencies.
The Team Leader, Food & Beverage is responsible for overseeing the preparation and production of menu items while ensuring adherence to quality and hygiene standards. This role involves managing operations across multiple outlets, requiring strong leadership and coordination skills.
The Assistant Manager, Food & Beverage is responsible for overseeing the preparation and production of menu items while ensuring adherence to operational standards. This role impacts multiple outlets by enhancing operational efficiency and customer satisfaction in a dynamic food and beverage environment.
The Commis I - Pastry is responsible for preparing a variety of breads and pastries. This role plays a crucial part in maintaining the quality and presentation of baked goods in a fast-paced kitchen environment.
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.
Narrow the search to where you want to work. Counts are live and update as employers post and close roles.
By SuperJobs Career Team · Updated September 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.