Singaporean F&B owners & employees: How do some F&B outlets manage to employ a relatively large number of foreign workers?
Personally, I don't have an issue with foreigners in F&B. These roles are difficult to fill with locals, and their service (mostly) are attentive, and professional.
Example : DTF, majority (can even say 100%) of the staff and cooks appear to be non sporeans. I've heard claims that some companies hire foreign graduates on Employment Passes (EPs) instead of S Passes, although I'm not sure how accurate that is. (how that works out financially is errr.. ykik)
Some also mentioned "Cultural Hire" which makes more sense ?
I know the obvious answer is "Their office staff is full of sporeans" but it doesn't make sense, F&B like DTF have many branches, I'm sure they busted the ratio a long time ago.
It would be great to hear from someone with firsthand experience in the industry.