CAIBOK 4216 Poissonnier – Seafood

CAIBOK 4216 Seafood Competency Exam tests a chef’s knowledge and skill in choosing, preparing, and serving seafood in a professional kitchen. It covers many important topics such as how to tell the difference between types of seafood like finfish and shellfish, how to handle frozen versus fresh seafood, and how to buy from safe and trusted sources. Chefs must know how to avoid allergens, plan menus based on seasonal seafood, and make smart decisions that protect the environment. This section ensures they understand both the science and business behind seafood use in restaurants.

The exam also tests advanced kitchen practices, including how to safely store seafood, use it without waste, and cook it in traditional and modern ways like sous vide or smoking. Plating and presentation are included to measure creativity and professionalism. Candidates must show that they understand how to solve problems such as supply chain issues, customer complaints, or seafood allergies in real time. Passing this exam proves a chef is ready to manage seafood responsibly and at a high level in today’s global restaurant industry.