Summary
Overview
Work History
Education
Skills
Certification
Timeline
Generic

Laurie Murdock

Norfolk,NY

Summary

Skilled Prep Cook with a strong background in food preparation and presentation. Maintains cleanliness and organization in fast-paced kitchens while delivering high-quality dining experiences. Collaborates effectively with teams to ensure timely meal service and satisfaction through efficient food preparation and quality control.

Overview

9
9
years of professional experience
1
1
Certification

Work History

Cook/Prep cook

The Reserve at Louisville Landing
Massena, NY
05.2026 - Current
  • Operated grills, fryers and broilers to cook items to quality guidelines.
  • Prepared dishes in fast-paced environment working with teammates to maintain high customer satisfaction rate.
  • Handled advanced thawing and food pre-preparation for upcoming meals.
  • Prepped vegetables and ingredients by washing, chopping and dicing.
  • Executed basic cooking techniques under the guidance of senior chefs.
  • Maintained cleanliness and organization of kitchen workstations and food storage areas.
  • Maintained a clean working environment by sweeping, mopping floors, washing surfaces and emptying trash cans.
  • Sanitized workstation at end of shift to minimize risk of salmonella and other food-borne illnesses.
  • Set up work stations prior to opening to minimize prep time.
  • Checked completed orders for correct quantity and quality.
  • Monitored temperatures of prepared food and cold-storage areas.

Cook

Sodexo Campus Services
Potsdam, New York
12.2025 - Current
  • Prepared meals in accordance with established recipes and dietary guidelines.
  • Maintained cleanliness and organization of kitchen workstations and dining areas.
  • Assisted in inventory management and rotation of food supplies.
  • Collaborated with team members to ensure timely meal service delivery.
  • Followed safety procedures for food handling and equipment use.
  • Operated kitchen equipment, including ovens, grills, and food processors.
  • Participated in training sessions on culinary techniques and safety standards.
  • Cleaned kitchen equipment, surfaces, utensils and dishes.
  • Maintained a clean working environment by sweeping, mopping floors, washing surfaces and emptying trash cans.
  • Operated grills, fryers and broilers to cook items to quality guidelines.
  • Prepared dishes in fast-paced environment working with teammates to maintain high customer satisfaction rate.
  • Operated ovens, fryers and mixers safely to prevent kitchen accidents and machinery malfunction.
  • Wrapped, dated and labeled food items in storage for safety and freshness.
  • Followed established procedures and requirements for safe food handling, storage and service.
  • Chopped, diced and sliced vegetables and fruit ahead of rush periods.
  • Used standardized recipes and other instructions to prepare food.
  • Maintained safe operations of food prep equipment to reduce complications and retain safety procedures.
  • Enforced proper sanitation practices to prevent spoiling or contamination of foods.
  • Organized storage areas for efficient usage of space.
  • Carried pans and trays of food to and from work stations, stove, and refrigerator.
  • Managed portion control using correct utensils during preparation and plating.
  • Coordinated orders to expedite food from kitchen according to cook time and delivery time.
  • Set up and performed initial prep work for soups, sauces, and salads.
  • Provided guidance to junior cooks regarding food preparation methods and techniques.
  • Trained, managed and guided kitchen staff to improve overall performance, service quality and productivity.
  • Interacted with waitstaff regarding special orders for customers with food allergies and gluten intolerance.
  • Tasted all prepared dishes in order to check flavorings, texture and presentation prior to serving them to customers.
  • Sanitized workstation at end of shift to minimize risk of salmonella and other food-borne illnesses.
  • Set up work stations prior to opening to minimize prep time.
  • Checked completed orders for correct quantity and quality.
  • Monitored temperatures of prepared food and cold-storage areas.
  • Handled advanced thawing and food pre-preparation for upcoming meals.
  • Operated kitchen equipment in alignment with OSHA protocols and manufacturer instructions.
  • Prepared ingredients for daily menu items following standardized recipes.
  • Maintained cleanliness and organization of kitchen workstations and equipment.
  • Operated kitchen tools including knives, slicers, and mixers safely and effectively.
  • Monitored food quality and freshness to adhere to safety standards.
  • Supported inventory management by labeling and storing food items properly.
  • Cleaned and sanitized work areas and equipment to ensure food safety standards.
  • Prepped vegetables and ingredients by washing, chopping and dicing.
  • Operated grills, ovens and other kitchen equipment as required for meal preparation.
  • Measured ingredients accurately using measuring cups and spoons.
  • Organized walk-in coolers and freezers according to established guidelines.
  • Followed recipes to prepare meals according to customer specifications.
  • Maintained records of daily food usage in accordance with health regulations.
  • Trained new employees on proper techniques of preparing meals safely.
  • Chopped and diced vegetables and fruits to stock fridge ahead of busy periods.
  • Adhered to regulatory standards regarding safe and sanitary food prep.

Cook

Aramark/Sodexo
Potsdam, New York
07.2017 - Current
  • Prepared and cooked meals according to standardized recipes and dietary guidelines.
  • Operated grills, fryers and broilers to cook items to quality guidelines.
  • Prepared dishes in fast-paced environment working with teammates to maintain high customer satisfaction rate.
  • Collaborated with team members to ensure timely meal service during peak hours.
  • Followed food safety protocols to prevent contamination and ensure quality standards.
  • Maintained a clean working environment by sweeping, mopping floors, washing surfaces and emptying trash cans.
  • Thoroughly cleaned kitchen equipment, surfaces, utensils, and dishes to maintain hygiene standards.
  • Chopped, diced and sliced vegetables and fruit ahead of rush periods.
  • Wrapped, dated and labeled food items in storage for safety and freshness.
  • Used standardized recipes and other instructions to prepare food.
  • Operated kitchen equipment safely, including ovens, grills, and food processors.
  • Operated ovens, fryers and mixers safely to prevent kitchen accidents and machinery malfunction.
  • Maintained safe operations of food prep equipment to reduce complications and retain safety procedures.
  • Enforced proper sanitation practices to prevent spoiling or contamination of foods.
  • Organized storage areas for efficient usage of space.
  • Carried pans and trays of food to and from work stations, stove, and refrigerator.
  • Managed portion control using correct utensils during preparation and plating.
  • Coordinated orders to expedite food from kitchen according to cook time and delivery time.
  • Set up and performed initial prep work for soups, sauces, and salads.
  • Retained consistent quality and high accuracy when preparing identical dishes every day.
  • Provided guidance to junior cooks regarding food preparation methods and techniques.
  • Interacted with waitstaff regarding special orders for customers with food allergies and gluten intolerance.
  • Tasted all prepared dishes in order to check flavorings, texture and presentation prior to serving them to customers.
  • Set up work stations prior to opening to minimize prep time.
  • Checked completed orders for correct quantity and quality.
  • Monitored temperatures of prepared food and cold-storage areas.
  • Handled advanced thawing and food pre-preparation for upcoming meals.
  • Operated kitchen equipment in alignment with OSHA protocols and manufacturer instructions.
  • Distributed food to service staff for prompt delivery to customers.

Line Cook

Bears Den
Akwesasne, NY
08.2024 - 10.2024
  • Prepared and cooked menu items according to established recipes.
  • Maintained cleanliness and organization of kitchen workspace and equipment.
  • Assisted in inventory management and stock rotation for kitchen supplies.
  • Collaborated with team to ensure timely food preparation during peak hours.
  • Followed safety guidelines to ensure a safe cooking environment.
  • Supported head chef in daily kitchen operations and special events.
  • Monitored food quality and presentation before serving to customers.
  • Cooked multiple orders simultaneously during busy periods.
  • Managed multiple tasks simultaneously while remaining organized in a fast-paced environment.
  • Operated fryers and grills according to instructions to maintain safety and food quality.
  • Prepared dishes in fast-paced environment working with teammates to maintain high customer satisfaction rate.
  • Set up workstations with needed ingredients, utensils and cooking equipment.
  • Communicated effectively with other staff members regarding orders and menu changes.
  • Followed proper food handling methods and maintained correct temperature of food products.
  • Performed basic knife skills such as dicing onions or slicing meats.
  • Kept stations stocked and ready for use to maximize productivity.
  • Prepared food items consistently and in compliance with recipes, portioning, cooking and waste control guidelines.
  • Followed health and safety standards to ensure safe working environment for employees and customers alike.
  • Restocked food items throughout shift to prepare necessary ingredients for cooking and timely service.
  • Stocked and restocked kitchen supplies as needed.
  • Maintained hygienic kitchen with regular mopping, disinfecting workspace and washing utensils and glassware.
  • Retained consistent quality and high accuracy when preparing identical dishes every day.
  • Grilled and deep fried various foods from meats to potatoes.
  • Plated dishes according to restaurant presentation standards before delivering them to customers.
  • Set up and performed initial prep work for soups, sauces, and salads.
  • Inspected equipment for cleanliness prior to use every shift.
  • Maintained safe operations of food prep equipment to reduce complications and retain safety procedures.
  • Responded quickly to any customer complaints or concerns about their dining experience.
  • Organized the storage area to ensure that all necessary items were readily accessible.
  • Adhered to portion controls and presentation specifications.
  • Adhered to sanitation policies at all times when handling food products.
  • Carried pans and trays of food to and from work stations, stove, and refrigerator.
  • Maintained accurate records of daily production sheets including waste logs.
  • Performed workstation prep prior to shift start.
  • Sanitized workstation at end of shift to minimize risk of salmonella and other food-borne illnesses.
  • Maintained clean and orderly appearance throughout kitchen and dining area.
  • Portioned food onto plates, added garnishes and sauces and handed off to wait staff for serving.
  • Weighed, measured and mixed ingredients, following recipes to produce quality dishes.
  • Memorized new menu items and ingredients quickly to help customers select items meeting needs and preferences.
  • Handled advanced thawing and food pre-preparation for upcoming meals.
  • Reviewed recipes to determine exact measurements and ingredients to create dishes.
  • Carved ham, turkey and roast beef for use in sandwiches and buffet carving station.

Line cook, Prep Cook

Chases Riverside Dinning
Massena, New York
05.2023 - 06.2024
  • Prepared high-quality dishes in a fast-paced kitchen environment.
  • Assisted chefs with menu preparation and ingredient sourcing.
  • Followed food safety standards for handling and storage of ingredients.
  • Collaborated with team members to ensure timely meal service.
  • Operated kitchen equipment including ovens, grills, and fryers efficiently.
  • Trained new staff on kitchen procedures and safety protocols.
  • Stocked inventory and monitored supplies for kitchen operations.
  • Cooked multiple orders simultaneously during busy periods.
  • Managed multiple tasks simultaneously while remaining organized in a fast-paced environment.
  • Operated fryers and grills according to instructions to maintain safety and food quality.
  • Prepared dishes in fast-paced environment working with teammates to maintain high customer satisfaction rate.
  • Set up workstations with needed ingredients, utensils and cooking equipment.
  • Communicated effectively with other staff members regarding orders and menu changes.
  • Followed proper food handling methods and maintained correct temperature of food products.
  • Performed basic knife skills such as dicing onions or slicing meats.
  • Kept stations stocked and ready for use to maximize productivity.
  • Prepared food items consistently and in compliance with recipes, portioning, cooking and waste control guidelines.
  • Followed health and safety standards to ensure safe working environment for employees and customers alike.
  • Restocked food items throughout shift to prepare necessary ingredients for cooking and timely service.
  • Stocked and restocked kitchen supplies as needed.
  • Maintained hygienic kitchen with regular mopping, disinfecting workspace and washing utensils and glassware.
  • Retained consistent quality and high accuracy when preparing identical dishes every day.
  • Grilled and deep fried various foods from meats to potatoes.
  • Plated dishes according to restaurant presentation standards before delivering them to customers.
  • Set up and performed initial prep work for soups, sauces, and salads.
  • Assisted in prep work such as washing vegetables or butchering meat when needed.
  • Monitored product freshness and rotation dates to maintain quality assurance standards.
  • Inspected equipment for cleanliness prior to use every shift.
  • Maintained safe operations of food prep equipment to reduce complications and retain safety procedures.
  • Washed and peeled ingredients to prepare for different meals and recipes.
  • Organized the storage area to ensure that all necessary items were readily accessible.
  • Adhered to portion controls and presentation specifications.
  • Prepped garnishes to reduce wait times during lunch and dinner rush.
  • Adhered to sanitation policies at all times when handling food products.
  • Carried pans and trays of food to and from work stations, stove, and refrigerator.
  • Conducted daily inspections and maintained food sanitation and kitchen equipment safety reports.
  • Mentored and trained staff by teaching cooking skills and kitchen maintenance, improving overall quality and performance.
  • Established and maintained open, collaborative relationships with kitchen team to maximize efficiency.
  • Portioned food onto plates, added garnishes and sauces and handed off to wait staff for serving.
  • Sanitized workstation at end of shift to minimize risk of salmonella and other food-borne illnesses.
  • Performed workstation prep prior to shift start.
  • Made meals in accordance with company standards and requirements.
  • Received and stored food and supplies.
  • Weighed, measured and mixed ingredients, following recipes to produce quality dishes.
  • Adhered to regulatory standards regarding safe and sanitary food prep.
  • Memorized new menu items and ingredients quickly to help customers select items meeting needs and preferences.
  • Trained new team members on proper meat and vegetable preparation techniques.
  • Handled advanced thawing and food pre-preparation for upcoming meals.
  • Reviewed recipes to determine exact measurements and ingredients to create dishes.
  • Carved ham, turkey and roast beef for use in sandwiches and buffet carving station.
  • Prepared ingredients for menu items following established recipes and standards.
  • Assisted chefs in food preparation, ensuring timely delivery for service.
  • Maintained cleanliness and organization of kitchen workstations throughout shifts.
  • Operated kitchen equipment safely, including knives, mixers, and ovens.
  • Monitored food inventory levels and communicated needs to kitchen management.
  • Followed health and safety regulations to ensure a safe cooking environment.
  • Collaborated with team members to streamline food prep processes during busy times.
  • Supported menu changes by testing new recipes and providing feedback to chefs.
  • Cleaned and sanitized work areas and equipment to ensure food safety standards.
  • Prepped vegetables and ingredients by washing, chopping and dicing.
  • Organized and labeled stock of ingredients to maintain needed inventory levels.
  • Operated grills, ovens and other kitchen equipment as required for meal preparation.
  • Checked freshness of food and ingredients prior to use.
  • Organized walk-in coolers and freezers according to established guidelines.
  • Communicated effectively with fellow staff members regarding meal preparations.
  • Followed recipes to prepare meals according to customer specifications.
  • Checked completed orders for correct quantity and quality.
  • Operated kitchen equipment in alignment with OSHA protocols and manufacturer instructions.

Cook

Highland Restaurant
Massena, New York
07.2022 - 11.2022
  • Collaborated with team members to ensure timely meal service during peak hours.
  • Followed food safety protocols to prevent contamination and ensure quality standards.
  • Maintained cleanliness and organization of kitchen workstations and storage areas.
  • Cleaned kitchen equipment, surfaces, utensils and dishes.
  • Maintained a clean working environment by sweeping, mopping floors, washing surfaces and emptying trash cans.

Education

High School Diploma -

Gouverneur Jr Sr High
Gouverneur, NY
06-2000

Skills

  • Food safety
  • Safe food handling
  • Food safety practices
  • Health code adherence
  • Contamination prevention
  • Food preparation
  • Meal preparation
  • Cooking
  • Recipe adherence
  • Recipe-based cooking
  • Batch cooking, line cooking
  • Ingredients measuring
  • Ingredient compatibility
  • Quality control
  • Food waste reduction
  • Time management
  • Multitasking and organization
  • Kitchen equipment operation
  • Grilling
  • Dish preparation
  • Plating and presentation
  • Effective plating techniques
  • Food presentation
  • Plate presentation
  • Sauce making
  • Cleaning and organization
  • Team collaboration
  • Customer satisfaction
  • Effective communication
  • Interpersonal skills
  • Problem solving
  • Attention to detail
  • Calm demeanor
  • Focused and disciplined
  • Mentoring and training
  • New hire training
  • Calm demeanor
  • Dish preparation
  • batch cooking, line cooking
  • Sanitation practices
  • Focused and disciplined

Certification

  • Aller Train Certificate of award for Managing Food Allergens & Gluten in a Commercial Setting. Issued by ANAB on Marach 6, 2026, expires March 6, 2029 (3CEH from ACF)
  • Serv Safe Food Handler by ANAB issued March 14, 2026, expires March 14, 2029

Timeline

Cook/Prep cook

The Reserve at Louisville Landing
05.2026 - Current

Cook

Sodexo Campus Services
12.2025 - Current

Line Cook

Bears Den
08.2024 - 10.2024

Line cook, Prep Cook

Chases Riverside Dinning
05.2023 - 06.2024

Cook

Highland Restaurant
07.2022 - 11.2022

Cook

Aramark/Sodexo
07.2017 - Current

High School Diploma -

Gouverneur Jr Sr High

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