What each belt tells you
Each belt is defined by what the holder is accountable for — a station, a shift, a kitchen. The brigade title is a guide only: the same title means different things in different countries and different kitchens, so hire on the scope, not the label.
Brown Belt
Ready to begin kitchen work. Knows food safety, workplace safety and the basics of the craft.
Green Belt
Can be given a station and held to it — running it to standard, with safety and cost inside it.
Red Belt
Can be given a shift — supervising the brigade in service, and standing in for the head chef.
Black Belt
Can be given a kitchen — setting the standard, owning the menu, answering for the result.
What a belt does not tell you
CAIBOK belts are earned by written examination. They attest that the holder knows the standard and can reason about applying it — they do not attest knife skills, cookery technique, speed, or consistency under service pressure. Keep assessing practical ability the way you always have: a trade test, a stage, or a working interview. A belt tells you the thinking is sound; your kitchen still tells you the hands are.