Singapore's famous shrimp noodle stall recruits senior masters with a high salary, with a monthly income of up to 3,400 SGD (about 17,000 RMB), which is 40% higher than the salary of ordinary stall assistants, which has attracted attention. The "545 Huangpu shrimp noodles" located in Singapore's bamboo-foot hawker center has been made by his ancestors on the street in 1934. It has been managed by Li Ruifang, the third-generation 35-year-old descendant. It is a family brand with a history of 85 years. "545 Huangpu Shrimp Noodles" has appeared on the food culture program produced by American celebrity chef Anthony Bourdain for CNN. German TV station (ARD) has also published a close-up report on the stall of shrimp noodles.
Shrimp Noodle Stand recently hired a senior master in a social media post, and the salary can be as high as S$3,400 per month, which immediately caused heated discussion among netizens. A Singaporean reporter contacted Chen Zhisheng, one of the 38-year-old officials in charge of the stall. He said in an interview that the shrimp noodle stall is currently doing well, so he hopes to hire a leader who is willing to devote himself to the catering industry for a long time and develop his career together. According to the post, the senior master's working hours from Monday to Friday are from 5 a.m. to 2 p.m., during which there is a meal break. Chen Zhisheng said they hope to attract citizens or permanent residents in their thirties and forties to apply for jobs at a salary of about S$14 per hour (about 70 yuan), which is at least 40% higher than the salary of ordinary stall assistants of 8 to 10 yuan (about 50 yuan) per hour. Monthly income can reach SGD 2,500 to SGD 3,400, depending on the length of working hours every day, and you can do 9 to 12 hours a day. He said that hiring employees mainly depends on work attitude and experience can be accumulated slowly. He will retain employees through stable salary increases and bonus methods.
In addition, Chen Zhisheng said that his 35-year-old wife Li Ruifang is pregnant with her second child for 5 months, and her parents are getting older, so she hopes that after completing the training, she can take over the stall before 9 months. According to reports, the female stall owner of "545 Huangpu Shrimp Noodle" is called "Shrimp Noodle Sister", a white-collar beauty she once worked in Financial Street. After resigning, she went to the family shrimp noodle stall at the Huangpu Hawker Center to help and started a business in the Bamboo Feet Hawker Center in January 2014. Afterwards, my parents also came to help.
Chen Zhisheng said that within one day, the stall had received about 50 applications. "We have received many applications through phone calls, Facebook and text messages. After screening, we will conduct interviews to decide on the candidates." "After adding a helper, we can also free up time to discuss development directions such as opening branches or joining stores." In addition, Chen Zhisheng also hopes to invite an employee who has worked with him for 20 or even 30 years for a long time. The main purpose of asking a senior master is to cook at the stall and receive diners. Chen Zhisheng said that the secret recipes for cooking shrimp soup will not be taught to the master for the time being. "If you have the opportunity to open a franchise store in the future, you can discuss making your own business a boss."
In order to avoid the "defeat" of traditional delicacies, the husband of the shrimp noodle sister-in-law suggested promoting the "hawker intern" plan, allowing retired hawkers to pass on their skills, novice hawkers to become masters, and the State Environmental Administration is an intermediary to combine supply and demand. At the 2018 National Day Mass Conference in Singapore, in cooperation with the Prime Minister Lee Hsien Loong and , he announced the application for hawker culture. Li Ruifang was invited to cook with eight other young hawkers at the conference site. Chen Zhisheng said that one of the key points of applying for World Heritage should be to promote young people to be hawkers and inherit delicious food. Therefore, he suggested that the Environment Bureau cooperate with traditional hawker stalls and colleges to allow young people who are interested in entering the industry to experience "what it is like being a hawker" and invite hawkers who intend to retire or have retired to teach their skills. He said that although there are hawkers who are unwilling to teach secret recipes, there are always those who are willing to teach and learn. "Many young people want to enter the industry, but they don't know what to sell or how to do it. The authorities can be intermediaries to match supply and demand, and can start classes privately or teach publicly, so that art dealers can charge reasonable fees to prevent food from being lost."
