Indian restaurants in Singapore have voiced their approval of a recent government move permitting them to hire culinary staff from India, Bangladesh, and Sri Lanka under work permits, easing long-standing staffing challenges in the sector.
The Ministry of Manpower (MOM) initiated the policy last September, allowing Indian, Bangladeshi, and Sri Lankan cooks to work in Singapore’s Indian eateries, many of which faced heightened staffing demands, especially during festive periods like Deepavali.
A report cited the Ministry, which revealed that 400 Indian cuisine establishments had applied for work permits within the policy’s first three months.
Gurcharan Singh, president of the Indian Restaurants Association, noted that festivals create surges in demand. "During [festivals], we require a lot of hands because of catering [orders],” Singh explained.
He further noted the seasonal need for specific dishes, such as sweet meats, which require additional staff.
The hiring policy includes assessments by industry leaders and respected chefs, with government bodies such as the Indian Heritage Centre participating in
the selection process.
Riverwalk Tandoor, an Indian restaurant located along Rangoon Road, was one of the businesses to benefit from the new hiring allowance.
"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,” managing director Sharonjeet Kaur said, describing the change as a “dream come true.”
In the past year, Riverwalk Tandoor hired three additional cooks and was subsequently able to accept over 40 catering orders daily ahead of Deepavali, a considerable increase from its previous average of 30.
Kaur also noted the restaurant’s ability to explore new culinary styles, inspired by global trends in Indian fusion cuisine.
“When they come in, they come up with their own cooking style. So that's how we actually grow,” she added.
The new hiring rule has generally elevated the quality of Indian cuisine in Singapore, according to S. Mahendran, managing director of Gayatri Restaurant.
“Within this one year, I think we have seen tremendous changes within the Indian culinary space,” he said, describing the regulation as a game-changer for the industry.
Despite positive feedback, restaurateurs have expressed hope for an increase in the current cap, which limits foreign hires to 8 per cent of a restaurant’s total workforce.
Mahendran pointed out that establishments currently require 12 local workers to hire one foreign Indian chef, urging that a higher quota would better support industry needs.
Riverwalk Tandoor also hopes the government will extend the Employment Passes (EP) of its long-term employees, as many of its 11 EP holders have served for over a decade.
“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,” Kaur stated.
Follow us
