Comments on: The Roles In The F&B Industry and How Much They Are Paid

By: Jack

Jack — Mon, 28 May 2018 17:32:11 +0000

Is there a difference between local peoples pay and let’s say someone from Europe? And why

By: Mac

Mac — Thu, 04 Jan 2018 04:16:08 +0000

I fully agree with Bob. These figures are totally wrong. I WISHED I got these kinda pay packet you’ve illustrated here. Try not to paint the wrong picture for our young people who may want to enter this industry. Lol.

By: boboisthereason

boboisthereason — Tue, 30 Aug 2016 13:14:02 +0000

A year old article yet nothing’s improved, salary-wise. In fact it has regressed. I’m a local chef de partie in a very, very reputable hotel and pump in 10-14 hour days almost 6 days a week yet they’re only able to offer $1600 a month. (And that’s the going rate EVERYWHERE these days!) Sure the brand name looks good on paper, but on a day to day basis, we’re suffering. To add to the indignity, once we leave, it can be such a pain in the butt, cos they’re not the best employers to get referals from. Even with an immaculate attendance and conduct record. *sigh*

By: Fharhan

Fharhan — Mon, 20 Apr 2015 12:29:04 +0000

well all above salaries are mostly foreigner pay.. For us locals and work permit holder is very hard to get that amount.. Ahhh yes also the E/Spasses holder they also get that kind of pay.. Coz I’ve been in that field for 15years and I know better..

By: haziq

haziq — Wed, 18 Feb 2015 08:23:34 +0000

thank you for the detail explanation. I have been to Singapore looking for a job. but really sad now Malaysian people hard to get job at Singapore cause the government already control foreigners worker. if their is chance to get job at Singapore I will love to work their .

By: Melvyn Yong

Melvyn Yong — Tue, 20 Jan 2015 21:37:00 +0000

thank you for this article. Good across the board clarity and the salary range presented is on the ground and not blown out of proportion. For the 14 hour shifts that many chefs put in, it’s not that much.