The work content of a fried chicken restaurant is mainly divided into two parts: the front office and the back kitchen. Front office staff need to receive customers, order food and serve. Employees need to be familiar with the menu and be able to accurately introduce the characteristics and taste of each dish, provide suggestions and promote meals. They are also required to keep service areas tidy and sanitary, as well as set screens and collect cash.

The staff in the kitchen are the key to making delicious food. They need to prepare the ingredients, hot oil and spices, and determine where the fried chicken will be on the menu. Making fried chicken requires not only mastering the secrets of fried chicken, but also using other ingredients rationally to make better-tasting soups and other side dishes. During "busy hours", kitchen staff need to cooperate with the front office to ensure timely supply.

Other duties at the fried chicken restaurant include dishwashing, managing replenishment of dishes, and often attending chef meetings to discuss how to optimize dishes and management procedures. In addition, fried chicken restaurants also need warehouse keepers to manage inventory and replenish more items. Therefore, the cooperation and coordination of the fried chicken restaurant team is very important, only in this way can we provide customers with high-quality services and delicious dishes.