The work of fried chicken restaurant is mainly divided into two parts: front hall and back kitchen. The front desk staff need to receive customers, order food and serve. Employees need to be familiar with the menu, be able to accurately introduce the characteristics and taste of each dish, provide suggestions and promote meals. They also need to keep the service area clean and hygienic, and set up screens and collect cash.

The staff in the back kitchen is the key to cooking delicious food. They need to prepare ingredients, hot oil and seasonings, and determine the seat of fried chicken as a dish. To cook fried chicken, we should not only master the secret of fried chicken, but also make rational use of other materials to make better side dishes such as soup. During the "busy" period, kitchen staff need to cooperate with the front office to ensure timely supply.

Other work of the fried chicken shop includes tableware cleaning, supplementary food management, and frequent participation in chef's meetings to discuss how to optimize food and management procedures. In addition, the fried chicken shop needs the warehouse manager to manage the inventory and replenish more items. Therefore, the cooperation and coordination of the fried chicken shop team is very important. Only in this way can we provide customers with quality service and delicious dishes.