The CAIBOK 5304 Standard Operating Procedures (SOPs) and Quality Control exam is part of the Black Belt certification and checks if a chef or kitchen manager can set up strong systems to keep the kitchen safe, clean, and consistent. It covers how to write step-by-step procedures for things like food prep, cooking, cleaning, inventory, and equipment care. Chefs must show they can train their team to follow these rules and update them as the restaurant grows or changes.

The test also looks at how chefs use checklists, track staff performance, fix problems, and follow health rules. It includes how to connect kitchen systems to the restaurant’s brand and customer service goals. Candidates will also be tested on tools for keeping SOPs up to date and making sure everyone follows them. Passing this exam shows a chef can lead a kitchen that runs smoothly, stays safe, and delivers high-quality food every day.