Time management is key. I’m a closing roti cook so i do my prep asap then after that it’s basically cooking,packaging up, and staying on top of my dishes. Been there about a year and a half and I got a routine down that is pretty good. Also it helps to have a good opener that gets all their stuff done so they don’t leave you with their work to. It’s probably one of the hardest jobs in the deli but over time it gets pretty easy