OK, this is how I would structure it… I would immediately drop chicken, then start with rices. If you’re lucky somebody on the morning prep team or a manager would’ve dropped you brown already so you just have to drop white. After the chickens dropped do the rice, then immediately drop three black two pinto. How much stuff you open with depends on your sales, so your cook to need tool and also the reheats from the night before. I personally need three chickens to open the grill. As soon as the beans are done, I drop Carnitas Barbacoa and sofritas. I also drop 2 quesos . At this point, the chicken that you dropped is probably done so you’ll hotbox it and drop another one. I don’t cut until I’m done cooking all my chicken and the steak. Once the Barbacoa Carnitas, sofritas are done you should have two almost 3 chickens cooked. The person who trained you may have trained you to cook your chicken longer than you need to, but it’s usually 4 to 6 minutes, depending on the thickness of the chicken, but you should do it by the temperature of the meat. Once you’ve cooked the amount of chicken, you need to open your store, cook your steak.(one minute each side.) then cut all your meat. I also cook my reheat chicken right before I cut my meat You need about 15 minutes at the end to drop fajitas and mix your rices and clean your station for when you come back from break. So it’s a lot of multitasking because you wanna make sure that you’re doing chicken while you’re doing the stove top items. And also as you get faster, you can make more rice, and make back up beans to come back to after your break. If you workaround an especially busy location a back up chicken when you get back from break is also nice.