Singapore businesses dust off contingency plans following recent increase in COVID-19 cases

With more people falling ill, businesses like restaurants and transport firms told CNA they are looking to ensure they have adequate labour for their operational needs.

EXTRA HANDS IN THE KITCHEN

A seafood restaurant said two of its chefs fell ill from COVID-19, leaving the dining establishment understaffed ahead of the busy Mother’s Day holiday period last week.

The House of Seafood, located in Punggol, looked to hire experienced part-time chefs to help cope with a full house of patrons as it battled an employee shortage.

Ms Feng Ying, a supervisor at the restaurant, told CNA that they sought temporary chefs that had similar experience to the ones that were ill.

She said this is to ensure that customers do not notice a drop in the quality and taste of the dishes sold by the restaurant, known for its crab offerings.