Introduction
In a strategic move to tackle the prevailing workforce shortages in its hotel sector, Singapore has expanded its pool of permissible hires to include cooks from India. This measure aims to alleviate manpower constraints in the services and manufacturing sectors. Traditionally, work permit holders in Singapore have mainly been sourced from countries such as China, Malaysia, Hong Kong, Macau, South Korea, and Taiwan.
The Ministry of Manpower has announced the launch of the application process for cooks in Indian restaurants within the city-state. Beginning September 1, establishments seeking to employ Non-Traditional Sources (NTS) work permit holders can submit applications via the ministry’s website. NTS countries comprise Bangladesh, India, Myanmar, the Philippines, Sri Lanka, and Thailand.
In this new development, cooks from India join the ranks of housekeepers and porters as permissible hires for work permit holders. The application assessments will be conducted by a panel consisting of industry and government stakeholders with expertise in Indian cuisine.
This expansion not only allows eateries to recruit cooks from India but also from Bangladesh and Sri Lanka. Singapore aims to enhance its diverse culinary landscape by embracing these additional hiring sources, thereby complementing existing recruitment channels such as Malaysia, China, and North Asian countries.
S Mahenthiran, Chief Executive of Catering Solutions and Honorary Secretary of the Indian Restaurants Association (Singapore), welcomed this decision. He emphasized that it would empower Indian restaurants to offer authentic Indian dishes while preserving the rich Indian heritage of the country.
Updated NTS Occupation List
Beyond Indian restaurants, the updated NTS Occupation List, introduced during the 2022 Budget debate, encompasses roles like welders and specific food processing workers. To ensure fair compensation, employers are required to pay these workers a fixed monthly wage of at least SGD 2,000. Additionally, these workers must account for 8 per cent or less of the employer’s total headcount, excluding Employment Pass holders.
Margaret Heng, Executive Director of the Singapore Hotel Association, expressed her appreciation for the government’s decision. She highlighted that the shortage of manpower could potentially impact operations in the critical hospitality industry, which plays a vital role in maintaining Singapore’s reputation as a preferred travel destination.
Singapore National Employers Federation Executive Director Sim Gim Guan endorsed the government’s move, stating that allowing workers from NTS countries to fill specific occupations would effectively ease employers’ workforce challenges. He emphasized the necessity of sustaining Singapore’s attractiveness as a destination for conferences, exhibitions, and tourism.
Conclusion
This significant step by Singapore showcases the nation’s commitment to addressing workforce shortages while maintaining its appeal as a global travel and business hub. The inclusion of Indian cooks in the recruitment pool stands to enhance both the culinary landscape and the economy’s resilience in the face of evolving labor demands.
