CAIBOK 3314 Kitchen Inventory

The CAIBOK 3314 Kitchen Inventory competency exam evaluates a candidate’s understanding of kitchen inventory management and how it affects every part of a restaurant. Topics include why inventory matters, how to set up systems, and how to keep track of everything from fresh ingredients to cleaning supplies. The exam also tests knowledge about preventing waste, saving money, and keeping food safe. Candidates must show they understand how inventory impacts food costs, teamwork, storage, and daily kitchen operations.

It also covers how to use tools and reports to make smart business decisions. Candidates will be tested on using inventory software, counting methods, waste tracking, and the FIFO rule. The exam looks at ethical and environmental practices like composting and responsible buying. Finally, it includes real-life challenges, such as fixing supplier problems and improving training. Successful candidates will be able to manage inventory efficiently and help their restaurant stay profitable and sustainable.