SIBU: Sarawak’s hospitality industry is facing a staff shortage up to 40 per cent as many locals prefer to work in Singapore.
Malaysia Association of Hotels Sarawak chairman John Teo said the shortage was expected to last between one and three years or it may also become a permanent one.
“In Sarawak, our hospitality industry is facing a staff shortage by at least 40 percent.
We can’t find replacements for those who have left the industry as many prefer to work (in the hospitality industry) in Singapore,” he told The Star.
He said a chef can command a salary of S$4,000 to S$5,000 (RM12,800 to RM16,000) in Singapore, while food and accommodation are also provided.
“In Sarawak, a chef can only earn between RM4,000 and RM5,000,” he said.
Teo said his friend operating a Japanese restaurant in Singapore was even willing to pay over RM11,000 for a dishwasher and between S$3,000 and S$3,800 (RM9,600 to RM12,160) for an experienced waiter.
Besides, the majority of the hospitality staff in Sarawak who were laid off during the COVID-19 pandemic were not eager to come back.
“I know of chefs who, after being retrenched, started their own business from home. They have regular customers and are happy with such arrangements as they can also be with their family,” he said.
