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The Chef De Partie / Demi Chef is responsible for preparing, cooking, and presenting dishes in accordance with standard recipes and quality expectations. This role plays a crucial part in maintaining high food quality and presentation standards while ensuring a well-organized kitchen environment.
The Waiter/Waitress is responsible for providing exceptional food and beverage service to guests aboard the cruise. This role involves creating a welcoming atmosphere and ensuring a pleasant dining experience in a fast-paced environment.
The Internship QA/QC intern is responsible for supporting quality assurance and quality control activities within the organization. This role involves engaging in various tasks that ensure compliance with food safety regulations and contribute to the overall quality of products.
The Chef De Partie 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 in a dynamic kitchen environment.
The F&B Outlet Supervisor is responsible for managing daily operations at a modern self-service dessert outlet. This role ensures smooth operations, high product quality, and excellent customer experiences in a fast-paced environment.
The Sous Chef - Western 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 Foodline Crew is responsible for providing excellent customer service and assisting with food preparation. This role operates in a dynamic environment, engaging with customers to ensure their needs are met and contributing to a positive shopping experience.
The Assistant Restaurant Manager is responsible for ensuring the smooth daily operations of the restaurant, particularly in the absence of the Manager. This role involves effective communication and leadership to achieve operational goals and provide a satisfying customer experience.
The Chinese Banquet 1st Wok is responsible for supervising and coordinating the activities of cooks and kitchen workers. This role plays a crucial part in ensuring food quality and presentation while maintaining a productive kitchen environment.
The Business Licensee Partner is responsible for managing and supporting the growth of the outlet network within the assigned zone. This role serves as the main liaison between HQ and licensees, ensuring effective communication and operational support.
The F&B Service Crew is responsible for providing friendly and reliable service in a fast-paced restaurant environment. This role plays a crucial part in ensuring customer satisfaction and a positive dining experience at Kubis & Kale.
The Head of Supply Chain is responsible for developing and managing comprehensive supply chain strategies to align with company growth. This role significantly impacts the efficiency of product delivery and continuous improvement initiatives within the organization.
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.