KFC Employee Code?? What are the basic norms for KFC employees?

Take making money as the central idea for the enterprise.

The employee handbooks are all confidential, and they are all taken back after reading them

Can you bring studs, the crystal kind.

The reasons why KFC does not have a shortage of employees are:

1. The welfare and management system of employees are relatively perfect.

2. The employee turnover rate is generally low. From recruitment to training to assessment, the basic quality of employees is examined at all levels.

3. KFC is all simple manual labor, the working hours are not long, and the rest time is sufficient.

4. More entertainment activities will enhance the cohesion of employees.

KFC Qualifications:

1. Personal physical requirements:

It is required to be in good health, have a health certificate, be energetic, and have a certain degree of coordination, adjustment and memory.

2. Psychological quality and ability requirements:

Have strong learning ability and the ability to understand instructions. Fluent in spoken language. Ability to be rigorous, careful, good at finding small problems, and energy Yuanhui to make timely judgments. Have a strong sense of security.

3. Educational requirements:

Have a high school education level or above, if there is corresponding work experience. Relevant experience is preferred.

4. Required knowledge and professional skills:

Should have professional knowledge and skills, and have received food safety training and assessment. The training content that should be received before taking up the post. Understand the development history of KFC and be familiar with the rules and regulations of KFC.

Have a sense of service, safety, confidentiality, and obey the corresponding food production training. Good professional ethics, dedication and dedication.

5. What you need to know before the interview:

It is important to have neat hair, wash it and tie it up, don't wear nail polish, dress appropriately, and keep smiling. Participate in the interview calmly and optimistically. Generally, a local hukou is required, and those who are adults (over 18 years old) need to apply for a health certificate before they can work.

When it comes to this topic, I went back to a catering company I went to when I just graduated, which was a catering company that made fast food, with about a dozen stores, and I was talking to people from the HR department at that time, and they said that they were looking for a store manager recently, and the designation must be from the McCann system (i.e., McDonald's KFC). I asked why? He said that the superiors said that they came out of the system and had systems thinking.

And when I mixed in the catering industry for a long time, I found out that the main reason why some bosses liked the McCann system so much back then was that the training courses that these restaurant bosses went to were all engaged in by the McCann system after they came out, so when they were training, they mainly recommended the McCann system, so it would lead to this situation.

Thinking of that time, the average store manager's monthly salary was more than 5,000, and McCann's came out and would directly give more than 7,000. It is equivalent to poaching people with high salaries, don't look at it and say that more than 7,000 is very low, that was several years ago. And what's even more outrageous is that in fact, most of the store managers they dig are not store managers in the real sense, but assistant managers or assistant stores.

Come over and be the store manager directly.

But in fact, it will be found later that these employees from the McCann system can't work for too long and leave. There are several reasons for this, and it is also these reasons that most restaurants are not so enthusiastic about the employees who come out of the McCann system.

Reason 1: salary, most of the people who come out of the McCann system The main reason is that the salary level is too low, a colleague of mine at McDonald's said that all aspects are good, five insurances and one housing fund are bought, he has been away for so long, and has not met a catering company with such good benefits. But the key is that the salary is very small, he was already the store manager at the time, and he only got more than 3,000 yuan, and it was not enough to refuel.

Reason 2: The system, the McCann system makes fast food, and the key word is fast, so many of them are standardized, and even the fries are fried for a few minutes, and now they are all machine controlled, you just need to throw the fries in. So even if it's a store manager, his basic job is to do it according to the company's standards, and just don't make mistakes.

However, other local restaurants in China are different, there is no standard, a store manager must be able to serve all year round, be able to manage the kitchen, calculate gross profit and so on. So there will be a situation of misadaptation.

Reason 3: Maturity, with the continuous intensification of the catering market, local catering for standardization and training system is also paying more and more attention, many small and medium-sized restaurants are also in this area to write blood, recruit professionals, and then train their own cadres, so catering will often see some old employees who have been working for a few years or even more than ten years, of course, there are also disadvantages. Yes, the overall systematization level is improving, so the demand for personnel in the McCann system is not as great as before.

I don't care about incidents such as underworking hours and hours, and I hope that these "soil emperors" will help them to prick more oil and water on their employees, and the money at the end of the year will still be shared by themselves.