Tips for speed:
Need for speed? 1st Rule: DON"T HURRY. Work at a comfortable pace. It will increase with practice. Rushing makes you slow and dangerous.
Attack the first job with gusto. Nothing gets you through the day like a fast internal rhythm. Nothing sets the rhythm like the first job.
You can't handle more hot pans than you've got hands and eyes. In my case that's two. If you can handle three, that's because you have more hands and eyes.
Invest in some jicama and practice your knife skills at home. Bad knife work costs time and is dangerous. Cut fingers cost time, too. "
If you're using an 8" or 210 mm chef's knife and you're board is big enough for a 10", switch to a 10" or 240mm. You'll be surprised at the difference in volume/min. Keep your knife sharp. Get in the habit of frequent steeling at work. In a busy kitchen, most chef knives will need "touch-up" stoning every two or three days. If you've got some super hard Cowry or Aogami steel (don't worry, you don't) you might get four. You can't work fast with a dull knife, you'll spend too much time checking your work to see if it's fine enough, re-cutting vegetables that are still hanging together, etc. Don't pretend like you don't know what I'm talkin' 'bout. Don't put off sharpening. (You could do worse than investing one day's pay in a good chef's knife, which at your level of employment is probably a MAC -- the edge of which will last at least a day longer than your old Forschner's).
Invest in an 8" and 10" slope side fry pans and practice toss turning at home. Or get to work early so you can practice with theirs. Big time saver. Better quality output. Rice is good for practicing.
Keep your station clean and organized. Never do nothing. When in doubt, wipe down.
More mis than you think you'll need. The worst time to go back to square 1, is in the middle of the busy period. If you've got extra, pass it on to the next station or the next shift. It will be appreciated. Also, it won't go unnoticed that you're helping others.
Get ready to plate before you're ready to plate.
For any pressure job: Don't dwell on past mistakes. Whatever just happened -- and no matter how hard you got reamed for it -- let it go. If you're thinking about what happened, you're not thinking about what's happening. And if you're not thinking about what's happening, you'll mess up. You'll not only know it, it will be called to your attention (I guarantee). You'll obsess. And so on.