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Indian restaurants in Singapore are embracing a new government policy that permits them to hire cooks from India, Bangladesh, and Sri Lanka on work permits. This move has been especially welcomed by Indian eateries, which often face staffing shortages, particularly during busy periods like Deepavali.
According to a Channel News Asia report, the Ministry of Manpower (MOM) approved this provision, easing the hiring process for South Asian culinary talent. Since applications opened in September of last year, 400 Indian restaurants have utilized these work permits in just the first three months, as reported by the Ministry.
"During (the festive season), we require a lot of hands because of catering (orders) because there are also certain special items which are made like sweetmeats which are not on our normal menu," Indian Restaurants Association president Gurcharan Singh said.
Applications from restaurants are assessed by industry stakeholders such as renowned chefs. Government agencies are also involved, including the Indian Heritage Centre. Among the businesses that have benefitted is Riverwalk Tandoor along Rangoon Road. Its managing director Sharonjeet Kaur went as far as saying the move was a "dream come true" amid the challenges the restaurant was facing in hiring chefs.
"Anyone can say, 'I'm a chef', but to specialise in tandoor, curry, even frying is a bit difficult because it's Indian food. It's not something that any person can just come in and do," said Kaur.
Over the past year, the restaurant managed to hire three additional cooks. This slight boost in staffing allowed it to handle over 40 catering orders daily in the days leading up to Deepavali, up from approximately 30 before. Kaur mentioned that the restaurant has also started experimenting with new dishes, drawing inspiration from both Western and Chinese cuisines.
"In India currently, the trend is Indian fusion everywhere, so ... we started on it, new ideas, new chefs. When they come in, they come up with their own cooking style. So that's how we actually grow," she said.
The move has allowed Indian restaurants to up their game," said Gayatri Restaurant managing director S Mahendran. "Within this one year, I think we have seen tremendous changes within the Indian culinary space. I speak for my restaurant and my fellow restaurateurs who have been in the industry for quite some time," he added.
While restaurants appreciated the opportunity to bring in more chefs, they noted that increasing the foreign worker quota would further help them meet demand. Currently, the limit for these workers is set at 8 per cent of the total workforce.
"You need to have a total of 12 local workers to have that one foreign Indian chef in your kitchen," Mahendran said.
In addition to the quota, Riverwalk Tandoor hopes to retain its Employment Pass (EP) holders when their renewals come up. The restaurant employs 11 EP holders, each with over a decade of service, according to Kaur.
"The EP (holders) that we have right now in hand, I believe they should be extended or given a chance, because that's how we are surviving," she said.
