I was a cook at a Chinese restaurant, I basically had a station and half to manage.

My main station is the noodle bar and I made all noodle soups (like 8 dishes on the menu) which involved blanching noodles, meat, seafood and vege then adding hot soup. The other half is the fryer (4 dishes) if I have capacity to help out so I'd put in things to fry, check if its cooked, prepped the dishes for garnishing or serve the food. All up it's about 12 dishes to remember how to make.

We had an individual ticketing system so one ticket has one dish and table number so a full table can have 8 tickets (4 entree and 4 mains). Everything is usually grouped up so first 12 tickets will be one table and next 8 tickets is a second table, etc.

Workflow wise, our coordinator/head chef would yell out the order and we'll pull out the corresponding empty plates so like 2 noodles and 4 (serves) springrolls and I'd pull out 2 bowls and 4 small plates (so I'd know I have 2 noodles and 4 entrees to make). Either myself or the coordinator would pin the ticket to the plate then we'd fill the fryer with 16 spring rolls and start picking the ingredients to make noodle soup or stirfry.

Our max cooking capacity is probably about 3 tables, maybe 4 if you stretch it so if you look at the overview then your fryer would be making 12-16 portions of entree while my station would be making 6-8 bowls of noodles and the chefs would be making 6-10 stirfries to fulfill 12+ people's order in like 10 minutes.

Once you start sending out food your first table, you start cooking your second table and prepping your third table, then the coordinator will hand you the tickets for the fourth table. Then you'd send your second table with the third starting to cook, the fourth is being prepped and you'd get your fifth table orders. Cycle that through for the next 3 hours and the crowd will start to die down.

That's just my experience, might be a little bit different with western restaurants.