The CAIBOK Business Series focuses on the essential skills needed to navigate the business side of the industry. This includes understanding financial management, marketing, and operations, which are crucial for running a successful kitchen or culinary business. Earning badges in this series demonstrates a chef’s ability to manage costs, promote their business, and effectively lead a team. At advanced levels, it also involves implementing business strategies and management systems that ensure sustainability and profitability in the competitive culinary world.

Business 1300

The first level of the CAIBOK Business Series introduces the fundamental concepts of kitchen hierarchy and etiquette. Understanding the structure of the kitchen brigade is essential for maintaining order and efficiency. This level covers the roles and responsibilities of different positions within the kitchen, as well as the importance of professional behavior and communication. Mastering these basics is crucial for any chef, as it lays the groundwork for effective teamwork and leadership in a professional kitchen setting.

Business 2300 – Commis

The Commis, or entry-level chef, is introduced to the basics of the food service industry and essential business knowledge.

 

 

Business 3300 – Chef de Partie

As a mid-level kitchen employee, the Chef de Partie needs to follow leadership effectively while developing personal skills for career advancement.

 

 

Business 4300 – Sous Chef

The Sous Chef’s role often focuses on operational management and direct leadership in the kitchen.

 

 

Business 5300 – Chef de Cuisine

The Chef de Cuisine manages entire kitchen operations at a single location, focusing on more strategic aspects of management and administration.

 

 

Business 6300 – Executive Chef

The Executive Chef holds the top culinary position, often responsible for multiple locations and the overarching business strategy.