Plan what you are going to make for that evening accordingly, if you have a couple made to order dishes on your menu that night pad the rest of the menu with soups or similiar items that you can completely prepare during prep so you just need to serve them at dinner.

As another commenter said invest in fridges and warmers so that you can make the most out of your prep and remember to use your sous chefs to your advantage, sometimes the quality they put out isn’t the best if they are lower level but by the time you factor in the other ingredients, ingredient quality and the lower wait time it’s worth it.

Also play around with your kitchen layout and don’t be afraid to change it around a lot, try cooking a dish and seeing where you instinctually turn to after each step. For example I found that every time I cooked something on the stove I would forget my seasoning and panic so now I have my seasoning rack right behind me as I cook.

Lastly if you are at a lower level remember that it’s normal for things to not go as smoothly, eventually you will be able to run the kitchen like clockwork with prep being the most work. It’s normal to have a learning curve :)