M Kula Segaran
SIBU: Restaurant and coffeeshop owners have expressed disbelief over the Pakatan Harapan (PH) federal government’s announcement that only local cooks can be employed in food premises from Jan 1, 2019.
Human Resources Minister M Kula Segaran had on Friday announced that this would reduce local restaurants’ dependence on foreign labour and ensure the quality of local food.
However, yesterday he told an English daily that the call was “just a suggestion”.
Sibu Chef Association chairman Wong Sie Yong said if implemented, the policy would have serious implications and repercussions on the food industry.
He said many restaurants might even have to close if the ban truly came into effect.
“It’s not that we do not encourage locals to become the chief cooks, but the locals have always been selective and shun the job, which is tiring and demanding,” he said when contacted.
Wong said even a monthly salary of RM2,000 is not enough to entice locals to take up the job.
“Working as the chief cook means no holidays. He has to work seven days a week, including public holidays, and enduring working hours that could be from 5pm right to midnight. So where to get locals to take up such a tedious job?” he asked.
Wong said the Human Resources Ministry should not have made the announcement before discussing the issue with those concerned.
“This is something that concerns the livelihood of the people and all the restaurants and coffeeshop owners should be roped in for a proper dialogue and look into ways on how to solve the issue,” he said.
Wong added it is also very hard to train cooks to produce various dishes.
“It will take at least one to two years before a cook can become a qualified cook. With only six months remaining before the new policy comes into effect, there will not be enough time,” he stressed.
He said the policy would also be unfair to eatery operators who had signed new contracts with foreign cooks, as it would be costly to transfer them to other sections.
“Lots of little things need to be taken into account,” he argued.
In contrast, Sibu Coffeeshop and Restaurant Owners’ Association chairman Tong Ing Kok welcomed phasing out foreign cooks, saying it would open up opportunities for local workers.
“The move will benefit local cooks as once the foreign cooks are no longer available, the restaurant and coffeeshop owners are indirectly forced to recruit locals as cooks,” he said.
Tong pointed out that several years ago, the ministry decided foreigners could only be employed as cooks and not as kitchenhands or other positions.
“Seems that it’s the other way round now when they may be allowed to work for other designations except as cooks,” he said.
Tong suggested a longer time frame be given to restaurants to change their cooks.
“Perhaps, before changing the policy, personnel from the Human Resources Ministry should also consult the restaurant owners and industry players on the pros and cons,” he said.
He added the implementation of new policies should not be done abruptly as it would affect the livelihood of the people.