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The Production Executive is responsible for overseeing mill and warehouse operations to ensure efficiency and compliance with standards. This role involves collaboration with various teams to drive continuous improvement and achieve production targets.
The Drinks & Dessert Crew is responsible for preparing and serving a variety of drinks and desserts. This role involves maintaining cleanliness and providing excellent customer service in a fast-paced environment.
The Sous Chef is responsible for the overall success of daily kitchen operations. This role involves overseeing food-related functions and leading kitchen staff to ensure high-quality culinary standards in a dynamic hospitality environment.
The Videographer / Editor is responsible for creating engaging video content for our food and beverage brands. This role involves leading production efforts, collaborating with teams, and mentoring junior staff to ensure high-quality output that reflects our brand identity.
The Quality Assurance Executive is responsible for ensuring compliance with operational standards and food safety requirements across all stores. This role plays a crucial part in maintaining high standards of cleanliness, product quality, and customer experience in the F&B operations environment.
The Commis II - Main Kitchen is responsible for preparing ingredients and cooking food according to recipes and quality standards. This role plays a crucial part in maintaining the kitchen's efficiency and ensuring a high standard of food presentation and safety.
The Part Time Crew is responsible for delivering exceptional customer service in a fast-paced restaurant environment. This role involves collaborating with team members to ensure a positive dining experience for all guests while upholding the brand's standards.
The Service Crew is responsible for delivering excellent and friendly customer service to all guests. This role involves engaging with customers, taking orders, and ensuring a positive dining experience in a fast-paced restaurant environment.
The Chef De Partie is responsible for managing a specific section of the kitchen to ensure high-quality food preparation and presentation. This role plays a crucial part in maintaining kitchen operations, training junior staff, and upholding food safety standards.
The Commis Chef is responsible for assisting in various food preparation tasks to support the kitchen operations. This role plays a crucial part in maintaining food safety standards and ensuring a clean and organized work environment.
The Management Associate (CEO-Mentored Track) is responsible for developing leadership skills and gaining insights into the operational aspects of the company. This role offers a unique opportunity to work closely with the CEO and contribute to strategic initiatives in a dynamic environment.
The Waiter & Waitress - WXYZ is responsible for creating a memorable and unique experience for guests. This role involves delivering exceptional service during events while maintaining a professional and safe 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.