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Foreign worker quota cuts: Uphill task for F&B and retail sectors
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Mr Zhu Shenggang, a chef at Mak's Place - The Hawkerant at Changi. On weekends, the eatery's owner has to roll up his sleeves and be cook and cleaner due to a lack of staff.
ST PHOTO: DESMOND FOO
DeeperDive is a beta AI feature. Refer to full articles for the facts.
He may be the owner of his halal eatery, but such is the service sector manpower crunch that on weekends, Mr Feroz Mak has to roll up his sleeves and be cook and cleaner due to a lack of staff.
He has 19 staff including those who do cooking, cleaning, serving and food collection as well as research and development.
