CAIBOK 3304 Kitchen Operations

The CAIBOK 3304 Competency Exam in Basic Kitchen Operations checks a chef’s readiness to work in a professional kitchen. It focuses on the core knowledge needed for entry-level roles in foodservice, including how to stay safe, clean, and efficient. Topics include the parts of a commercial kitchen, kitchen safety rules, food hygiene, basic cooking skills, teamwork, and how to handle supplies and equipment. Chefs must show they understand the purpose of different kitchen stations, how to use tools safely, and how to follow food safety rules like proper handwashing, safe temperatures, and how to avoid cross-contamination.

This exam also includes business topics, such as understanding food costs, portion control, reducing waste, and saving energy. Candidates are expected to show they can follow kitchen systems like FIFO (first in, first out), work as part of a team, and communicate clearly during prep and service. The goal is to confirm that a new team member has the basic habits, knowledge, and attitude to work safely, learn quickly, and contribute to a smooth and professional kitchen operation.