No mention of breaking down any of that meat?
My first "promotion" from commis (in 1972) was to add "boucher" (under tons of suspicion -- whoops! -- supervision) to my other duties. That's when and where I learned to sharpen better than the average bear; and a lot of things about food in general.
In terms of chef's knife prep knife skills (not butchering red meat, or breaking down poultry and fish) there are some basics that aren't taught well in school or in most kitchens. You want a very sharp knife, soft enough so you can use a very soft grip. You want a soft, pinch grip (it helps with control, prevents fatigue, and keeps your hand healthy). You want to learn to use a "claw" with your offhand, well enough so that gauging thickness is more tactile than visual; and you want to learn to "cut and retreat" with the claw.
Sharpen and practice your knife skills at home where no one's yelling at you. Murder lots of cucumbers and carrots. Don't move on to "planks," "sticks" and "dice" until you have enough control to cut "coins" consistently. A big part of knife skills is learning to use the space on your board so you're not running over work you've already done or being crowded by uncut food on the board.
You should be able to do your kitchen's basic cuts -- whether or not they're the "classic French cuts" -- in your sleep. Onions, onions, onions. If you can't chop half dozen onions without crying your knife is dull. Sadly, most professional cooks have don't use a sharp knife.
Bring your line knife home every night and sharpen it. When I say "sharpen" I mean stones, not a steel. Not a "Sharpmaker" or "Crock-Sticks" either. I forget what knife you have, but if it's one which benefits from steeling, learn to use a steel the right way -- nearly everyone does it wrong. If you want to know one of the best ways, read my article "Steeling Away."
Buy a 5lb bag of rice and a skillet shaped like those you use at work. Practice toss turning outside until your arms fall off.
Paradoxically, the best way to develop speed is to not push, but to focus on being smooth. After awhile you'll have thought enough about whatever task that you stop thinking about it. That's when speed starts to come. Just like sports and every other physical task, once you get a basic understanding -- your brain is not your friend.
Speaking of over-thinking... You'll be called on your faults and get corrected a lot. I'm not suggesting that criticism should go in one ear and out the other, but it's important not to dwell on the past, but stay in the present and maybe the next 15 seconds of the immediate future.
Get in the habit of touching (nearly) everything. Most times on the grill or the line, touch beats a thermometer by light years. Taste everything. Learn your restaurant's seasoning levels; taste everything and adjust.
Ask questions at work, but don't make suggestions.
Ask questions here. If you're doing "fine dining," pay extra attention to people with fine dining experience. If you're doing volume, pay extra attention to people with volume experience. The two are not always the same. I imagine there are some specific ins and outs for "chain" as well, but don't know enough about it. I'm maundering, but you get the point.
Learn to listen, talk and work at the same time. Answer all questions immediately and honestly -- even if the answer is something you think chef doesn't want to hear. Nothing screws up a kitchen worse than lack of communication. Nothing makes a problem easier to solve than knowing it exists.
Mise en place, mise en place, mise en place. Those three things may well be the biggest keys to speed and quality.
Of nearly equal importance: Invest your time wisely. Keep your station neat and clean, always. A straighten and wipe during or after every ticket is a good idea. 60 seconds to get rid of dirty pans and wipe down -- even during the crush... Hell! Especially during the crush -- will boost your quality immeasurably and save at least 5 minutes over the next 15. You do the math.
Never send food that's under-seasoned or over-done.
When you start having fun, don't let it show. They'll make you pay them.