It's not that hard. There are three major tricks to doing things faster.
First is learning that your brain is not your friend. Stay in the moment. Cook, don't think. If you're thinking about trying to go faster, you're not going faster you're wasting time thinking. If you're thinking about what you did wrong the last time you cooked a particular dish, you're not thinking about what you're doing but what you've done. If you're thinking about letting down Chef or the line, you're really just thinking about yourself and what a miserable little **** you are (which you aren't). Quit thinking about yourself. If you just got reamed, let it go. Stay focussed on what you're doing, nothing else.
Perhaps even more important is slowing down to the point where your movements are as smooth and spare as you can possibly make them. Ironically, nothing makes you faster than slowing down. Be as smooth as possible, don't lean on yourself to be faster, and speed will come. As with fencing and boxing. Repetition to the point where reflex supercedes thought (back to step 1) is the key to success.
Be prepared. Mise, mise, mise and mise. Keep your station clean, organized, and well stocked, always. Sharp knives, even if it means sharpening every day. Tools which work for you and are comfortable. Dry rag and a damp one. Etc. Nothing slows you down more than a messy station.