Recruitment of female domestic workers cost more than males

Updated 25 February 2015

Recruitment of female domestic workers cost more than males

Female domestic workers registered the highest recruiting costs on the Ministry of Labor’s Musaned web page, with an increase of more than ten times the costs to recruit men in other professions, according to the latest data posted on the website.
Costs to recruit a Vietnamese female worker stood at SR21,000, while Indian house maids second in the list with SR18,000, followed by Sri Lankans with SR16,000 and Filipino workers standing at SR14,000.
The time frame for a Vietnamese, Sri Lankan and Indian worker to come to the country is generally 5 months, while a Filipino worker takes 6 months to arrive in the Kingdom.
However, prices experience a steep drop when it comes to their male counterparts. According to Musaned, the costs to recruit a male Sri Lankan house worker generally stands at SR2,000, but it costs even less to recruit a male Indian house maid, only SR1,800.
In other trades, worker’s costs vary according to the job. For example recruiting a foreign driver can affect the employer’s budget more or less, depending the country the employee hails from. The costs to recruit an Indian or Sri Lankan driver, with the cheapest prices at Musaned, ranged between SR4,000 to SR5,000, with the time frame to begin work between three and four months respectively.
Recruiting an Egyptian or Sudanese driver will cost somewhere between SR5,000 and SR6,000 with a time frame of arrival estimated at four to six months, while a Yemeni or Moroccan driver amounts to SR6,000 to SR9,000 and a period of six months for the worker to begin his job.
The price lists of the various recruiting firms and companies on Musaned website showed large disparities in recruitment rates of other professions that didn’t include visa fees, which is estimated at SR2,000.
The Labor Ministry recently issued binding directions for recruiting firms and companies to disclose the costs of recruiting foreign workers on its Musaned website. This move is aimed at helping all interested parties by spreading the principle of transparency.


LA Italian eatery Madeo delights the palate in Riyadh Season pop-up

Updated 15 December 2019

LA Italian eatery Madeo delights the palate in Riyadh Season pop-up

  • Despite minor setbacks he faced while setting up, Vietina considers the experience to be a positive one

RIYADH: Renowned Italian restaurant Madeo has opened up in Al-Murabba for Riyadh Season. 

The pop-up has started brightly, and head chef Gianni Vietina invited Arab News to sample the menu and chat about his experience.

Vietina, in Saudi Arabia for the first time, said that he loved the location he had set up in, and was very happy to be opening up in the Kingdom. 

“The location is gorgeous. At night, with all the lights on, the music going, it’s very nice.”

Despite minor setbacks he faced while setting up, Vietina considers the experience to be a positive one and that the response was even better than he had expected. 

“Like anything new, you have quests, you have problems. Up to now, we’re doing pretty good. We are up and running. We’re comfortable now, which is a shame as we’re leaving pretty soon,” he said.

He added that he would repeat the experience in a heartbeat if he could: “They were nice enough to ask me to stay in Saudi a little longer, but I can’t. I need to go back home. But I would love to come back.”

He said that while he was not planning to open up a permanent restaurant in Saudi Arabia, he would not rule it out completely.  “I’ve been offered options, and friends have offered to show me locations while I’m here, but I can’t do it right now, I just opened a new restaurant two months ago,” he said.

“I chose the dishes that I know that most of the Saudis that visit my restaurant in Los Angeles like.”

Gianni Vietina, Head chef of Madeo

The pop-up’s menu contains most of what the original restaurant offers, including his ever-popular penne amadeo and spaghetti bolognese, with the chefs using a combination of imported and locally sourced ingredients. 

“I chose the dishes that I know that most of the Saudis that visit my restaurant in Los Angeles like,” he told Arab News.

For the pop-up, Vietina has stuck to using halal and alcohol-free ingredients. 

“It was challenging at the beginning. But the bolognese at Amadeo doesn’t contain pork, and I realized after we tried cooking without wine that almost nothing changed. I actually prefer it,” he said.

Madeo is a favorite of Saudis visiting Los Angeles, with Vietina going so far as to describe the restaurant as a “Little Riyadh” on most evenings between July and September. 

He even recognizes some of the customers who have come into the Riyadh pop-up, and always stops over to greet them.

Upon sampling the menu, it’s easy to see why the food at Madeo has remained popular all these years. 

The eggplant parmigiana is a perfect blend of crusty cheese and silky smooth eggplant, with hints of basil and rosemary. 

The bolognese is rich, meaty and decadent, without being too heavy and greasy. And the penne Amadeo, which Vietina has been eating since his childhood, is a timeless classic of crushed tomato, basil, finished off with butter and Parmigiano Reggiano for a creamy, rich flavor.