Are you doing sweet or savory. Either way, make sure you "collar" is correct - dusted with sugar for sweet, or flour if savoury. I hesitate in opening the oven to turn or change position as that upsets the ohhh-sooo sensitive souffle. Place in the middle and hope for the best. Serve immediately. Once you start scooping out the goodness into guest plates nobody will remember if it rose a bit off center. Taste is what you want.

I would rotate the soufflés in the oven halfway through cooking. Your oven has hot spots, and this can cause uneven rising. You'll have better success if you rotate them.

U cook it for a short time and don't let it rise cook it right away