NTUC, our affiliated unions and industry associations of the food and beverages (F&B) industry signed a memorandum of understanding (MOU) to form a F&B Professional Community. The professional community aims to share insights, challenges as well as best practices, on how we can collectively improve the F&B industry. Through this close collaboration, we want to create a comprehensive F&B ecosystem, that can provide young workers or mid-career switchers with career guidance to join the industry and career progression within the industry.
Professionals, managers and executives in the industry can also leverage NTUC’s ecosystem for industry-specific upskilling and reskilling trainings, that can aid them to progress in their career. They can go for skills upgrading or conversion and move into various opportunities that are available in the F&B industry.
The MOU was signed by key representatives from:
• Association of Bartenders & Sommeliers Singapore
• Attractions, Resorts and Entertainment Union
• Food and Beverage Management Association, Singapore
• Food, Drinks and Allied Workers Union
• Hospitality Purchasing Association (Singapore)
• National Trades Union Congress
• Singapore Chefs’ Association
• Singapore Institute of Food Science and Technology
• The Singapore Manual & Mercantile Workers’ Union
Melvin Yong, Assistant Secretary-General said, “This is the first time that NTUC U Associate is putting together the various NTUC-affiliated F&B unions and industry associations as one F&B Professional Community. Over the past two years, I have been meeting and talking separately to the respective unions and associations on the challenges faced by their F&B workers. Through this initiative, we aim to bring together the relevant stakeholders and resources to improve the prospects and uplift the professional image of workers in F&B. We hope that in the near term, we will be able to attract more workers to join the F&B industry and in the longer term, provide more sustainable solutions to address the constant challenge of labour shortage in our F&B sectors.”
[Quotes from the participating unions and industry associations can be found in Annex A]
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