Restaurant chain Sakae Sushi says it has received about 300 enquiries into and applications for its open dishwasher position, which will carry a $3,000 monthly salary.
Public attention was drawn to the position’s lucrative-sounding pay when the company’s chief executive officer, Douglas Foo, mentioned in passing during a UFM 100.3 radio interview on Friday that he was offering to pay $3,000 a month for dishwashers in his restaurants.
Despite his comment being confirmed by the company in a post on its Facebook page on Wednesday, many people still questioned the authenticity of the opening, saying it is too good to be true or a marketing gimmick.
Company branding and communications manager Gregg Lewis told Yahoo! Singapore on Thursday that they decided to hire dishwashers directly instead of through a contractor, through which their existing 30 dishwashers had been hired.
He also confirmed that the $3,000 figure refers to the salary before CPF deductions, but he declined to discuss what benefits would be provided, if any.
Clarifying previous reports that mentioned varying details of the job specifications and working hours, Lewis said dishwashers at Sakae will work six-day work weeks, from 10:30am to 10:30pm, a time that he says includes breaks and meal times — although the length and number of these breaks were not specified.
He said there were no restrictions imposed on hiring, for instance pertaining to age, fitness level or mental ability except that they should be Singaporeans or permanent residents.
Foo previously mentioned that there were 10 vacancies open for the spot, but Lewis clarified that the number is an estimate, given that Sakae Sushi is still expanding and working to open new outlets.
Lewis also said that the company has faced difficulty retaining their dishwashers, citing issues with inconsistent attendance, with some frequently calling in sick.
“It’s a physically daunting task, (which involves) standing all day, (and there are) very little, if any, career advancement opportunities,” Lewis pointed out, explaining why the food and beverage firm is willing to pay that much.