Your kitchen staff is juggling safety and efficiency. How can you ensure they maintain both?

Managing a restaurant and its kitchen with the following proper standard of safety and efficiency- - It is imperative to follow all safety standards and guidelines while managing a restaurant kitchen, non compliance and failing to which can result in unpredictability accidents. - A proper training module and session should be crafted keeping the safety standards as a priority and each of the colleagues should be aware of the safe handling of the equipment. - Efficiency correlates safety and goes hand in hand. Efficiency can't be achieved unless the colleagues working inside the venue are fully aware of their roles and responsibilities.