INTRODUCTION OF KFC

The first KFC restaurant was opened in 1973 on Jalan Tunku Abdul Rahman.
Today there are more than 500 KFC Restaurants nationwide and
still counting. Great tasting chicken has become synonymous with
KFC and has been enjoyed by Malaysians ever since. In fact, KFC
Malaysia has developed a distinctive Malaysian personality of
its own.
Especially for Malaysians

We are an establishment that

is run by Malaysians and
managed by Malaysians; we
took it upon ourselves to
create a selection of food that
would make Malaysia proud
on the international scene.
Kentucky
Nuggets,
for
example, was conceived in Malaysia and then found its way to KFC worldwide. Today,
Kentucky Nuggets is one of KFC's successes.
"Meals on Wheels" was also developed in Malaysia. It was created for the purpose of
bringing great tasting chicken to places where a KFC Restaurant might not be available.
So, any offices or companies can hold functions at any place and anytime!
All our achievements add to our Malaysian identity. But it has only been possible because
you invited us to share your lives.
Something for Malaysians

At KFC, we recognize that improving the quality of life and economic vitality of the
communities in which we conduct business is in the best interest of our company, our
patrons, our employees and our industry.

And to show our appreciation

for Malaysian support for
making us a market leader; all
of us here at KFC Malaysia
wanted to give something
back to the community. So,

Projek Penyayang KFC was developed to provide food to 150++ homes every quarter.
Projek Penyayang KFC was founded in 1995 in an effort to enable thousands of orphans
and underprivileged children to enjoy KFC meals. Over 6,500 children are treated to a
finger lickin' good food every year. This year marks the 10th Anniversary of Projek
Penyayang.
This in turn, was followed by Tabung Penyayang KFC, a charitable fund, whose sole
purpose was to help orphanages in Malaysia. Tabung Penyayang was founded in 1997, to
help children and the needy through various CSR programme. Tabung Penyayang KFC is
a unique fund as it represents a percentage of revenue generated from the sale of KFC's
Kids' Fun Meals.
In August 1999, KFC introduced its 'Tabung Penyayang' KFC Collection Box as an
extension to the Tabung Penyayang KFC Programme. Collection boxes are placed at all
KFC restaurants enabling customers to contribute and be apart of this charitable effort.
Today, 4 of KFC Restaurants are run by speech and hearing-impaired staffs that was
designed to serve physically challenged individuals. They serve to dispel the myth that a
disability impede a person from leading a normal life and gives them a sense of
confidence and self-esteem.
These 4 restaurants are located in Peninsular and East Malaysia. First is at Sentul Raya, in
Kuala Lumpur, second is at Saujana, in Sarawak, the third is at Tanjung Aru, Sabah and
4th Johor.
Currently, we are still conducting other programmes for Malaysian charities. And we will
continue to extend a corporate helping hand whenever and wherever we can.
KFC is the largest fast-food chain in Malaysia and Brunei, serving world famous Original
Recipe fried chicken which contains secret blend of 11 herbs and spices. Apart from
serving finger-licking good food, we continuously aim for high quality and are committed
to ensure food safety by stringent control to maintain our standards.
Our Products
We cook our products well above the minimum temperature recommended by WHO. We
have developed standard procedure that would minimize risk of cross contamination
between raw and ready-to-eat products.

We provide information on
the nutritional values of KFC
products to assist our
customers in planning a
wholesome and balanced
meal. For frying all of our
products, we use nonhydrogenated palm oil that
contains insignificant amount of trans fat and it is 100% cholesterol free.

We have a team of food technologists constantly experimenting with new flavors and
creative concepts to provide more value, choices and healthy options for our customers.
Apart from introducing international products into our market, we have also developed
some popular local flavors designed to enable our customers to enjoy an exciting dining
experience.
Quality control begins from the supply of all the raw materials. We conduct an annual
supplier audit, namely the STAR Audit, which is a YUM proprietary programme, similar
in many ways to the ISO approach. The STAR Audit comprises two versions; the Food
Safety and the Quality Systems Audits. The STAR Audit is either conducted by a third
party international auditing company appointed by YUM or our very own team of
professional food technologists from the KFC Quality Assurance Department.
Supplier Quality
The results are reported to and
reviewed by our regional franchisor
for continuous improvement.
Suppliers performances are
constantly monitored through
regular submission of quality
reports. In addition, our food
technologists also conduct
quarterly QA evaluations on our in-house suppliers.
We use top quality raw materials from reputable suppliers such as Nestle, UBF, Kerry
Ingredients, LambWeston, Simplot, McCain and Jomalina, as well as from our in-house
suppliers such as Ayamas, Region Food, KFC Bakery and KFC Commissary.
Our chicken supplier Ayamas is monitored closely by Department of Veterinary Service
and has obtained the VHM (Veterinary Health Mark) Logo. It is also an ISO 9001
certified company. All Ayamas chickens are slaughtered by personnel certified by Jabatan
Agama Islam Selangor to ensure Halal procedures are met.
Restaurant Quality
The main attributes for
KFC restaurant
excellence are
CHAMPS.
C - Cleanliness
H - Hospitality
A - Accuracy
M - Maintenance
P - Product Quality
S - Speed of Service
We have a field service team of QA personnel (also known as CHAMPS Recognition
Specialist) to conduct regular evaluations in every KFC restaurants throughout the
country. The evaluation covers all aspects of CHAMPS including the cleanliness and

sanitation of the premises and equipment, personal hygiene, hospitality/friendliness in

service, accuracy in the serving order, good maintenance, product quality standards and
speed of service.
Above all, we follow strict temperature control and shelf life to ensure the food served to
our customers is fresh and safe.
We have a Mystery Customer Program known as CHAMPSCHECK which evaluates
customers experience in our KFC restaurants. We have appointed a reputable surveillance
company to check against the CHAMPS concept. Every restaurant is subjected to a visit
by a Mystery Customer and the dine-in / take-away experience is evaluated and scored.
KFC sets a minimum standard of 90% as passing score for this evaluation. Feedbacks
taken from this evaluation is used and studied for continuous improvement in our
restaurants.

KFC HACCP Programme

We have also established a Hazard
Analysis Critical Control Point
(HACCP) Programme for KFC
restaurants. HACCP is a
management system for the
assurance of food safety. The
process includes identifying, evaluating and controlling hazards i.e. physical, biological
and chemical to ensure food safety. It is applied from receiving of raw materials at our
restaurant until serving to our customers. KFC KLCC has been audited and certified by a
reputable certification body since 2005. All the established Critical Control Points (CCPs)
are now included in our Daily Operations Checklist which is used by all the KFC
restaurants in the country.
Sanitation / Personal Hygiene
Our daily operations manual clearly highlights each step of the sanitation procedure to
ensure strict compliance to the KFC requirement. Each staff has to undergo the Food
Handlers Course conducted internally by KFC which is recognized by the Ministry of
Health.

We have implemented a handwashing procedure to ensure each staff washes his/her

hands at least once every hour and whenever necessary. The procedures include wetting
hands first, then rubbing the hands together, fingers between fingers, around the wrist and
up to the elbow with liquid antibacterial handsoap, for 30 seconds. Then the hands are
rinsed with clean water under the hands-free tap, and dried with single-use paper towels.
No bare hands are allowed to touch any finished products. Instead, we constantly stress
on the importance of using disposable gloves, sanitized scoops or tongs.
All our restaurant teams including managers are immunized against Typhoid upon
employment.
Pest Control
Due to the encouraging conditions in the tropical climate, pest control is indeed a
challenge. However, we relentlessly continue to maintain our standards and have engaged
reputable pest control companies to assist us in this matter.
The trained service teams conduct regular inspections which include night treatment after
operation hours and also provide follow-up checks during operation hours whenever
needed, in every restaurant. There is a detailed checklist to ensure that no steps are
missed. All pesticides are approved by Pesticide Board and have Material Safety Data
Sheet on file for staff reference. Each pest control company will present periodic trend
reports of pest activity to the management for corrective actions and remedy.
The total cost for all the services nationwide is approximately half a million ringgit
annually.

KFC Job Information

Individuals who demonstrate problem-solving skills and the leadership qualities should
consider management roles. Most jobs require workers to remain on foot, and prospective
team members should feel comfortable standing or moving around for entire shifts.
Kentucky Fried Chicken offers exhilarating work environments and supportive cultures
where associates may learn and grow. With over half of existing staffs under 24 years old,
the fried chicken retailer serves as the first job for many young people, and inexperienced
workers may earn transferable skills beneficial inside and outside of the job. Committed
to the success of its crew members, the company provides paid training and specialized
career development programs to help employees reach personal goals. When upper-level
opportunities open up within the company, KFC prefers to advance current workers. As a
result, over 75% of district managers started in lower-level careers.
Understanding the importance of a job well done, KFC fosters work cultures rewarding
employees for hard efforts. To show on-the-spot appreciation, managers often give
recognition cards to team members who exhibit exemplary performance. Fellow team
members may also celebrate worker efforts on the job by performing a special cheer. Gogetters may enhance personal uniforms by earning special pins denoting service
accomplishments. With supportive atmospheres focused on associate success, KFC
represents an ideal place to find work in fast food industry.

KFC Employment Opportunities and Pay Scales

Kentucky Fried Chicken hires both entry-level workers and experienced professionals
into store jobs. Most entry-level jobs offer part-time hours, with full-time hours reserved
for upper-level roles. Candidates who wish to apply for jobs with the chain may submit
online applications or print and fill out paper forms to hand in personally. The documents
ask for basic personal information along with position and hours desired, past employers,
and references. The fast food chain readily hires for:
Team Member An entry-level position with varying responsibilities, Kentucky Fried
Chicken team member carries kitchen and customer service duties. Customer care ranks
as an essential element at KFC, and team members must always strive to create
outstanding guest experiences. Team members working in the kitchen follow precise
preparation standards to create the unique tastes the chain offers. Understanding customer
expectations and urgency, team members produce meals in fast, efficient manners. Team
members assigned to customer-facing stations, like cashier or drive-thru, provide
courteous assistance and ensure complete guest satisfaction. Major duties include
answering questions about menu items and current promotions, checking order
correctness, and handling payments. KFC team members might also carry out various
tasks at management request. Team members typically receive minimum wage upon
hiring and earn more with experience. Check out the KFC team member job
description or cook job description for more details.

Shift Supervisor Shift supervisors support management in day-to-day operations.

Major areas of responsibility include labor management, store procedures, and guest care.
As valued leaders, shift supervisors work alongside team members and provide expert
training and coaching while leading by example. Shift leaders often set standards for
teams to live up to in areas like food production and daily sales and monitor individual
and group progress. Shift supervisors must meet the minimum age requirements of 18
years old, and possess valid drivers licenses and personal transportation. An hourly
position, shift supervisor pay hovers between $8.00 and $10.00.
Restaurant Manager Kentucky Fried Chicken needs motivated and dedicated
individuals to staff management job vacancies. Ideal candidates possess excellent
leadership and time management skills. Managers focus on growing the business through
building winning teams and monitoring finances. Team-building duties include hiring,
training, and scheduling workers, delegating work assignments, and motivating staff. To
maintain store profitability, managers retain financial accountability and continually
monitor costs, expenditures, and sales. Managers also ensure company standards for food
preparation, employee and guest safety, and restaurant maintenance. Management titles
include assistant manager and general manager. Pay scales vary by position. Assistant
managers and general managers make generous salary options between $25,000 and
$60,000 per year, according to experience and job title. Read the KFC manager job

description for more information on hiring requirements.

The fast food chain often hires on new help immediately upon submission of employment
materials. Submitting forms in person may greatly increase chances of hiring, as
applicants may receive the opportunity to speak with recruitment managers directly.
Taking the time to visit a KFC in person often benefits prospective associates and
expedites the hiring process, especially when candidates receive referrals from current
employees. Applicants looking for fast food jobs with the fried chicken chain may submit
hiring materials online or in person. Previous experience working in fast food
environments may also assist the average job hopeful.
Application Status
Due to the increased possibility of on-the-spot hiring, applicants may not need to follow
up with Kentucky Fried Chicken to check on application status. However, in instances
where candidates receive no formal offer of employment upon submitting hiring
materials or after sitting through job interviews, applicants should contact the hiring
personnel at the desired location to ask about the next step in the process and to thank the
recruitment officials for opportunities afforded. Most workers only spend about a week
waiting to hear back about a potential job. Applicants should use the time to reach out to
the appropriate managers by either email or telephone.

Benefits of Working at KFC

All qualified workers may access employee benefits, including future planning benefits,
health and wellness programs, and insurance benefits. Future planning benefits include
401(k) retirement plans, tuition reimbursement and scholarship programs, employee
assistance programs, and bonus incentives. Kentucky Fried Chicken health and wellness
programs feature medical, dental, vision, life, and prescription drug coverage, access to
on-site fitness centers, discounts on gym memberships, flexible spending accounts, and
mentoring programs. The quick service chain also offers eligible associates paid time off,
including paid vacation, holiday pay, and sick leave.
Additional Information on KFC
KFC earns global notoriety for flavorful food and an iconic image. The Kentucky-based
fried chicken chain boasts a down-home Southern charm reflected in the carefully
prepared meals served at each location. Original Recipe Chicken, a 70-year-old recipe
made from a secret blend of herbs and spices, transformed the Southern-style chicken
restaurant into a global phenomenon. Colonel Harlan Sanders, founder of Kentucky Fried
Chicken, created Original Recipe by himself and proudly stood behind the concept while
the world caught on. Following the enormous popularity of Original Recipe, Colonel
Sanders opened the door for more innovative creations, like Extra Crispy Chicken, homestyle sides, and buttermilk biscuits. Sporting a unique, white western-style coat, matching

white goatee and mustache, black western string tie, and horn-rimmed glasses, Colonel
Sanders became the face of Kentucky fried chicken. Today, Sanders image represents
quality, old-fashioned fried chicken, and Southern hospitality.

TRAINING AND DEVELOPMENT

At KFC QLD, all employees receive extensive training provided through using blended
learning techniques (e-learning, on-the-job and formal classroom). The Company
employs over 4000 Team Members, 430 Managers and 200 Shift Supervisors, located in
130 restaurants throughout Qld. The Restaurant Teams are supported by 70 Professionals
based at the Support Centre in Brisbane.
All Team Members receive comprehensive training in the following areas:
All Shift Supervisors/Managers participate in our KFC Global Training curriculum (40
core competencies). The training is designed and facilitated by accredited professionals
(internal and external) to ensure all Shift Supervisors/Managers gain the skills,
knowledge and experience to operate our successful restaurants. Our KFC training is
matched against the Australian Qualifications Framework (AQF) and recognition of prior
learning is available.
In addition, the company provides comprehensive training in the following areas:
- Leadership Development

- Coaching Skills
- Culture
- Interaction Management
- Fire Safety
- First Aid training
- Food Safety
- Human Resources, Workplace Health & Safety
- Information Systems
- Financial & Operations Accounting
and much more...
Training continues throughout everyone's career with the Company. So for a career path
that will meet your learning needs at every level, you are more than welcome to apply to
join our very successful KFC QLD (& Tweed Heads) Team.

Retail Management Training Program (Assistant Store Manager or

above)
The Retail Management Training Program contains information on effective
management practices and includes topics on motivation, delegation, problem solving,
improving performance, managing the Starbucks Experience and maximizing profits. The
program uses a combined delivery method of classroom and in-store training and
application.

District Manager Training Program

The District Manager Program is a foundational training program that prepares a new
district manager to be successful in their role. This foundational training is delivered over
a fifteen-week period. It combines paper and online training modules, in-store skill
practice and one-to-one delivery.

History of mcd
The McDonalds family moved from Manchester, New Hampshire to Hollywood in the
late 1930s, where brothers Richard and Maurice McDonalds began working as set movers
and handymen at Motion-Picture studios.[4] In 1937, their father Patrick McDonald
opened "The Airdrome", a food stand, on Huntington Drive (Route 66) near the Monrovia
Airport in Monrovia, California[5] with Hot dogs being the first item sold. Then
Hamburgers were ten cents, and all-you-can-drink orange juice was five cents. In
1940, Maurice and Richard ("Mac" and "Dick") moved the entire building 40 miles
(64 km) east, to West 14th and 1398 North E Streets in San Bernardino, California. The
restaurant was renamed "McDonald's Bar-B-Que" and had twenty-five menu items,
mostly barbecue.
In October 1948, after the McDonald brothers realized that most of their profits came
from selling hamburgers, they closed down their successful carhop drive-in to establish a
streamlined system with a simple menu of just hamburgers, cheeseburgers, french fries,

shakes, soft drinks, and apple pie. The carhops were eliminated to make McDonald's a
self-service operation. The brothers took great care in setting up their kitchen like an
assembly line to ensure maximum efficiency. The restaurant's name was changed again,
this time to simply "McDonald's," and reopened on December 12, 1948.
In 1952, the brothers decided they needed an entirely new building in order to achieve
two goals: further efficiency improvements, and a more eye-catching appearance. They
collected recommendations for an architect and interviewed at least four altogether,
finally choosing Stanley Clark Meston, an architect practicing in nearby Fontana, in the
fall.[4] The brothers and Meston worked together closely. They achieved the extra
efficiencies they needed by, among other things, drawing the actual measurements of
every piece of equipment in chalk on a tennis court behind the McDonald house (with
Meston's assistant Charles Fish).[6] The design achieved a high level of noticeability
thanks to gleaming surfaces of red and white ceramic tile, stainless steel, brightly colored
sheet metal, and glass; pulsing red, white, yellow, and green neon; and last but not least,
two 25-foot yellow sheet-metal arches trimmed in neon, called "golden arches" even at
the design stage. A third, smaller arch sign at the roadside hosted a pudgy character in a
chef's hat, known as Speedee, striding across the top, trimmed in animated neon. Further
marketing techniques were implemented to change Mc Donald's from formally a sit down
restaurant to a fast food chair, the used such things as turning off the heating to prevent
people wanting to stay so long, fixed and angled seating so the customer would sit over
their food promoting them to eat faster, spreading the seats further apart so being less of a
socialble place to dine in, and giving their customers branded cone shaped cups forcing
them to hold their drink whilst eating which would speed up the eating process, many
other companies follows Mc Donald's statagies to turn their own restaurants into fast food
establishments including, Burgerking, Castle and Subway. [4]
In late 1952, with only a rendering of Meston's design in hand, the brothers began
seeking franchisees.[4] Their first franchisee was Neil Fox, a distributor for General
Petroleum Corporation. Fox's stand, the first with Meston's golden arches design, opened
in May 1953 at 4050 North Central Avenue at Indian School Road in Phoenix, Arizona.
Their second franchisee was the team of Fox's brother-in-law Roger Williams and
Burdette "Bud" Landon, both of whom also worked for General Petroleum. Williams and
Landon opened their stand on 18 August 1953 at 10207 Lakewood Boulevard in Downey,
California. Today the Downey stand has the distinction of being the oldest surviving
McDonald's restaurant.[7] The Downey stand was never required to comply with the
McDonald's Corporation's remodeling and updating requests over the years because it
was franchised not by the McDonald's Corporation, but by the McDonald brothers
themselves to Williams and Landon. (Recognizing its historic and nostalgic value, in

1990 the McDonald's Corporation acquired the stand and rehabilitated it to a modern but
nearly original condition, and then built an adjacent museum and gift shop to
commemorate the site.)
In 1954, Ray Kroc, a seller of Multimixer milkshake machines, learned that the
McDonald brothers were using eight of his machines in their San Bernardino restaurant.
His curiosity was piqued, and he went to San Bernardino to take a look at the McDonalds'
restaurant. He was joined by good friend Charles Lewis who had suggested to Kroc
several improvements to the McDonald's burger recipe.
Believing the McDonalds' formula was a ticket to success, Kroc suggested they franchise
their restaurants throughout the country. The brothers were skeptical, however, that the
self-service approach could succeed in colder, rainier climates; furthermore, their thriving
business in San Bernardino, and franchises already operating or planned, made them
reluctant to risk a national venture.[4] Kroc offered to take the major responsibility for
setting up the new franchises elsewhere. He returned to his home outside of Chicago with
rights to set up McDonald's restaurants throughout the country, except in a handful of
territories in California and Arizona already licensed by the McDonald brothers. The
brothers were to receive one-half of one percent of gross sales.[4] Kroc's first McDonald's
restaurant opened on April 15, 1955, at 400 North Lee Avenue in Des Plaines, Illinois,
near Chicago. (It was demolished in 1984 after many remodels.) Kroc incorporated his
company as McDonald's Systems, Inc., which he would later rename McDonald's
Corporation.
Once the Des Plaines restaurant had become operational, Kroc sought franchisees for his
McDonald's chain. The first snag came quickly. In 1956 he discovered that the McDonald
brothers had licensed the franchise rights for Cook County, Illinois to the Frejlach Ice
Cream Company. Kroc was incensed that the McDonalds had not informed him of this
arrangement. He purchased the rights back for $25,000, five times what the Frejlacks had
originally paid, and pressed forward. McDonald's grew slowly for its first three years. By
1958, there were 34 restaurants. In 1959, however, Kroc opened 68 new restaurants,
bringing the total to 102 locations.

Mcd recruitment
The four steps of the McDonald's application
process
Assessors are looking for evidence of leadership and teamworking abilities, as
well as calm-minded problem solving skills.
The recruitment process for McDonalds trainee manager graduate scheme lasts around
four to eight weeks and consists of a four-step process:

1.
2.
3.
4.

Online application
Personality questionnaire
On-job evaluation (OJE)
Interviews

Stage 1: McDonalds online application

The online form is fairly straightforward and asks for personal details, two references,
educational history and some short answers (no more than 500 words) to six competency
questions. The six questions are delivered under four headings teamwork, leadership,
customer service and career choice.
McDonalds teamwork application question
As a McDonald's Manager you will be responsible for the direction, development and
results of your team. Tell us about a time when you had your greatest success in building
team spirit. What specific results did the team accomplish? (max 500 words)
McDonalds leadership application question
A successful McDonald's Manager will consistently re-evaluate the business, providing
solutions to problems they encounter and looking for new ways to develop the business.
Describe a time when you have encountered a problem and implemented your ideas to
overcome this. What was the outcome? (max 500 words)
McDonalds customer service application question
Exceptional Customer Service is a core company value and vital to a successful
McDonald's Restaurant. Describe a situation where you have exceeded what was
expected of you. What did you do, and what was the end result? (max 500 words)
McDonalds career choice application questions
What appeals to you about Restaurant Management and what qualities/experiences make
you suitable for the position? (max 500 words)
Which of your past jobs have you enjoyed most and why? (max 500 words)
What were the negative aspects of this job? (max 500 words)

Which are the best examples to use to answer McDonalds

application questions?
Drue Hammond, resourcing manager at McDonalds Restaurants, has told TARGETjobs:
'Simply stating that you enjoy and are good at working in a team, being a manager or
working with the public wont be enough. Well want to see that you have demonstrated
these skills and that youve achieved a positive outcome.
But are any examples better than others? Although it would be great if you can show us
that youve used these skills in a busy commercial environment, we know that as a
student or graduate, you may not have had the chance yet to manage people or work as
part of a large team, says Drue. So, if you were lucky enough to be left in charge of the
bar at university then you could mention how you organised the staff roster to arrange

constant cover, ensured that you never ran out of stock and came up with loads of ideas
that kept the tills ringing that would be perfect.
However, dont worry if you werent. You can still make the most of your other
experiences. As Drue says: If you were in charge of anything from a sports team to a
drama group or have undertaken voluntary work, dont just tell us about what you
achieved show us why you did what you did, how you helped and coached others and
how you went about doing it.

What does McDonalds want to see in your career choice

application answers?
To answer these questions, you need to have a good understanding of the day-to-day
work of a trainee manager and have the skills needed to succeed. Tell us why you think
youve got what it takes to join our business and be a successful manager, advises Drue.
This is your chance to show that youve done your research and understand what the role
involves and what it is about you that makes you perfect to be a manager in one of our
restaurants.
When writing about the job you most enjoy, it would be beneficial if what you enjoyed
dovetails with what you would experience as a trainee manager at McDonald's. So
writing that you enjoyed the decision-making and reacting quickly when you were a pool
lifeguard, for example, would impress because you would need to use those attributes at
McDonald's.

Stage 2: McDonalds personality questionnaire

Following submission of the application form, candidates are asked to complete a
personality test, designed to evaluate their personal values and suitability for the role. Its
main focus is on leadership qualities and the ability to work well in a team.

Stage 3: McDonalds on-job evaluation

The on-job evaluation (OJE) is a day-long assessment in which candidates try out various
tasks on the shop floor. Candidates join a restaurant crew for the first part, learning about
customer service, cash-handling, equipment maintenance, food hygiene and health and
safety.
Later on candidates learn about complaint handling and shift management. Candidates
are observed while they take part in a series of group exercises to overcome various
problems. Assessors are looking for evidence of leadership and team-working abilities, as
well as calm-minded problem solving skills. Candidates have the chance to discuss the
managers role and find out what would be expected of them.
Get more advice on the OJE and how to impress on the day.

Stage 4: McDonalds interview

The final stage is an interview with an operations manager. This may cover educational
and work history, the motivation to join the company and basic competencies. Its also an
opportunity for candidates to ask questions about the job and future prospects.
Get more advice on how to succeed at McDonald's final interview.

The company usually contacts candidates within ten days regarding job offers once the
assessment process is complete.

Benefits
We strive to hire and keep the brightest and the best. And to do that, weve put together
perks designed to make you smile even before you pick up your paycheck. From

flexible schedules and competitive wages to management training and investment

opportunities, our benefits let you know youre a valued part of our team.

Restaurant Crew Benefits

You dont have to achieve upper-level management status to reap the rewards. When
youre a part of our restaurant crew, youll enjoy a competitive wage, a schedule that fits
your needs, a team thats there to support you in every way, and a workplace thats close
to wherever you need to be. Its a great way to earn extra income for anyone, from
students to moms and dads.

Competitive wages
Free uniforms*
Free or discounted meals
Flexible hours
Medical insurance*
Prescription drug coverage*
24-hour nurse line access
Vision discount*
Available dental*

ATTRACTIVE REWARDS & BENEFITS

Desirable salary package (KWSP & SOCSO)
Hostel (depends on location)
Meal allowances
Medical benefit
Delivery incentive (for rider)
Career Advancement Program

Additional Benefits

Short-term disability*
Term life insurance*
401(k)*
Paid holidays*
Vacation*
Educational assistance*

Training
Philosophy of Training at McDonald's
We are a learning organization that provides opportunity, nurtures talent, develops

leaders, and rewards achievement. The foundation of the McDonald's training system is
providing training when and where it is needed. Through effective training, team
members at McDonald's can become proficient and focused on the system's specific
procedures and policies. Some of the crew will remain at the restaurant as essential crew
members; some will move into management; others may simply move on. Whether in a
first job or throughout a career, McDonald's training provides life skills that may be
useful in many different situations.
McDonald's Learning Approach
McDonald's uses a blended learning approach to apply the training principles, which
means multiple methods are used to deliver training messages. These methods include the
following:
Self-study, which allows participants to work independently using a standard curriculum
to learn the important operational standards.
On-the-job coaching gives the participant the opportunity to work shoulder-to-shoulder
with a coach, which builds on-the-job practical restaurant skills and shows how the
concepts work in real life.
Training tools enable consistent messages to be delivered.
Classroom training is a planned, instructor-facilitated event, held either in or out of the
restaurant. Classroom activities include real restaurant experiences.