The concept of workspaces.
A cook’s workspace setup is referred to as (in French, of course) a mise-en-place ("putting in place" or "everything in its place").
I often think of the oft-cited Anthony Bourdain quote from his book Kitchen Confidential:
"Mise-en-place is the religion of all good line cooks. […] The universe is in order when your station is set up the way you like it: you know where to find everything with your eyes closed, everything you need during the course of the shift is at the ready at arm’s reach, your defenses are deployed."