Situation 1: Halal Certification in a Restaurant

A restaurant in Kuala Lumpur wants to apply for Halal certification from JAKIM. The restaurant ensures all its ingredients are sourced from Halal-certified suppliers, and no pork or alcohol is used in food preparation. However, the kitchen equipment, such as chopping boards and knives, was previously used for non-Halal items. The restaurant also has non-Muslim chefs handling the food.
Questions

1. What steps must the restaurant take to ensure its kitchen equipment complies with Halal certification standards?
2. Can the restaurant obtain Halal certification if its chefs are non-Muslims?