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The Manager, Supply Planning is responsible for aligning supplier capacity with demand forecasts to create effective replenishment plans. This role plays a critical part in ensuring that production needs are met while optimizing inventory levels in a fast-paced environment.
The Commis I - Kitchen Pantai Grill is responsible for preparing special meals and ensuring food quality and presentation. This role plays a crucial part in maintaining the kitchen's efficiency and supporting the culinary team during busy service periods.
The Baker is responsible for creating a variety of baked goods that meet quality standards. This role involves working in a fast-paced environment where creativity and attention to detail are essential to satisfy customer tastes.
The Finance Manager (F&B) is responsible for overseeing financial operations within the food and beverage sector. This role plays a crucial part in ensuring accurate financial reporting and compliance, while also driving profitability through strategic insights.
The iTea Bubble Tea Crew is responsible for providing exceptional beverage service in a fast-paced environment. This role plays a crucial part in maintaining the quality and reputation of iTea, a popular bubble tea brand with numerous outlets in Singapore.
The Trainee Baker is responsible for assisting in various baking processes to produce quality baked goods. This role involves working collaboratively in a fast-paced environment while learning essential baking techniques.
The Service Crew is responsible for delivering exceptional customer service in a dynamic dining environment. This role plays a crucial part in enhancing the overall experience for members and visitors at KLGCC.
The Food & Beverage Coordinator is responsible for managing and delivering a range of event and food service functions. This role plays a crucial part in ensuring a memorable and unique guest experience through effective communication and teamwork.
The Executive Chef is responsible for the overall success of daily kitchen operations. This role involves leading the kitchen staff and managing all food-related functions to ensure high-quality food production and guest satisfaction.
The Senior Chef de Partie (Associate Dining/Indian Kitchen) is responsible for preparing special meals and ensuring the quality and presentation of food items. This role plays a crucial part in maintaining high culinary standards and enhancing the dining experience for guests in a fast-paced kitchen environment.
The Food Safety & Hygiene Supervisor is responsible for ensuring compliance with food safety and halal regulations. This role is crucial in promoting a safe and compliant food environment while coordinating staff training and conducting audits.
The Chef de Cuisine is responsible for overseeing the quality and production of the restaurant kitchen. This role plays a crucial part in leading the kitchen team, managing food functions, and ensuring guest satisfaction in a high-end dining 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.