CAIBOK 4314 Inventory Optimization measures a chef or kitchen manager’s ability to control inventory efficiently, reduce waste, and improve profitability. The exam covers tracking methods, digital tools, and data analysis techniques used to maintain accurate stock levels. Candidates must show they understand how to calculate usage, forecast needs, and set up par levels. Topics also include identifying shrinkage, managing spoilage, and rotating stock properly to ensure food safety and reduce loss.
The exam also tests knowledge of vendor coordination, receiving practices, and how to align inventory systems with prep sheets and sales patterns. Candidates are expected to optimize storage for different product types, track high-value ingredients, and adjust for menu changes or seasonality. Successfully passing this exam shows that a culinary professional can manage inventory systems that support smooth kitchen operations, cost control, and long-term sustainability.
