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The Junior Sous Chef is responsible for supervising and coordinating the activities of cooks and kitchen workers. This role plays a crucial part in maintaining food quality and safety standards while fostering a collaborative kitchen environment.
The Junior Sous Chef is responsible for assisting in the management of kitchen operations and leading kitchen staff. This role plays a crucial part in ensuring the quality of food production and maintaining high standards of sanitation and guest satisfaction.
The Restaurant Manager is responsible for overseeing daily operations and ensuring exceptional service and customer satisfaction. This role involves managing staff, maintaining inventory, and implementing marketing strategies to enhance the restaurant's visibility while fostering a positive work environment.
The Manager, Brand Experience is responsible for driving brand strategy and ensuring consistency across various channels in Malaysia and Singapore. This role significantly impacts brand perception and market presence through effective collaboration and strategic management.
The Sales Executive is responsible for driving sales growth within the assigned region. This role is pivotal in expanding market presence and achieving overall business objectives through strategic planning and client relationship management.
The Dining Room Staff is responsible for providing exceptional customer service in a fast-paced dining environment. This role involves ensuring a positive dining experience for guests through effective collaboration with kitchen staff and adherence to health and safety regulations.
The Regional Senior Scrum Master is responsible for overseeing the delivery health of assigned squads and ensuring reliable sprint outcomes. This role plays a crucial part in coaching teams and supporting continuous improvement in agile delivery practices within a fast-paced environment.
The Barista/Cafe Assistant is responsible for providing excellent customer service in a friendly cafe environment. This role involves engaging with customers, managing transactions, and ensuring the cafe operates smoothly during busy hours.
The Senior Manager, Brand Marketing is responsible for leading the strategic direction of ZUS House Brands across various business units. This role focuses on enhancing brand equity while driving commercial results and profitability.
The Ta Hor / Demi Chef is responsible for preparing and cooking dishes specializing in Chinese cuisine. This role plays a crucial part in maintaining the quality and consistency of food served in a fast-paced kitchen environment.
The QA/QC Executive is responsible for ensuring the safety and quality of food products. This role involves developing quality assurance procedures and collaborating with production teams in a fast-paced environment.
The Intern, Food Development is responsible for supporting the product development team in creating and refining food and beverage items. This role involves hands-on experience in a dynamic kitchen environment, contributing to innovative product launches and ensuring compliance with food safety standards.
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.