LiveCareer-Resume

music producer resume example with 20+ years of experience

JC
Jessica Claire
, , 100 Montgomery St. 10th Floor (555) 432-1000, resumesample@example.com
Summary

Resourceful and skilled Music Producer with expertise in helping [Type] artists and producing highly profitable music. Delivers consistent results by skillfully handling entire process and filling multiple roles. Tech-savvy and highly knowledgeable with excellent sense of genre and market demands.

Gifted Composer with a [Number]-year background arranging and creating musical pieces. Capable of playing [Number] instruments, including [Instrument Name] and [Instrument Name]. Proficient in various sound and music editing software such as [Software Name] and [Software Name]. Familiarity with a range of musical genres, with special experience in [Scoring Type] and [Scoring Type] scoring.

Skills
  • Music arrangements
  • Extensive performance background
  • [Program Name] proficiency
  • Music editing
Experience
04/2001 to Current Music Producer Benchmark Senior Living | Redding, CT,
  • Coordinated back-end production requirements such as staff hiring and schedule management.
  • Aligned music with current genre trends for maximum success and profits.
  • Ran production equipment to alter and improve recording sound quality and flow.
  • Advised musicians and vocalists on technique to improve end results.
  • Developed and implemented cohesive artist and album visions for professionals.
  • Composed original music for wide range of artists, including [Client name].
  • Wrote musical scores for orchestras, bands, choral groups and solo artists.
  • Assisted with editing content and selecting appropriate music for [Type] and [Type] visual content.
  • Composed original [Type] scores for [Number] [Type] and [Type] films.
  • Rewrote original musical scores in different musical styles by changing tempos, harmonies, and rhythms.
  • Made changes directly into compositions or used computer software, including working with [Software Name] and [Software Name].
  • Guided [Number] musicians during rehearsals, performances and recording sessions.
  • Leveraged [software] to input and compile data gathered from various sources.
  • Performed site evaluations, customer surveys and team audits.
  • Contributed to development, planning and completion of project initiatives.
  • Provided excellent service and attention to customers when face-to-face or through phone conversations.
08/2010 to 10/2017 Executive Chef Elior | Grand Rapids, MI,
  • Monitored quality, presentation and quantities of plated food across line.
  • Liaised with vendors to purchase optimal recipe ingredients at cost-effective rates.
  • Oversaw hiring, training and development of kitchen employees.
  • Washed utensils, plates and chopping boards between tasks to avoid cross-contamination.
  • Incorporated customer recommendations and feedback to experiment with new dishes.
  • Performed mise en place daily to efficiently prepare signature dishes.
  • Monitored kitchen area and staff to maintain overall safety and establish proper food handling techniques.
  • Assessed inventory levels and placed orders to replenish goods before supplies depleted.
  • Partnered with [Job title] to create dynamic entrees for large banquets and special events.
  • Created recipes, incorporating various techniques, to build flavor and unique visual appeal.
  • Adjusted seasonal plans to source local ingredients and align special dishes with area events.
  • Developed innovative menu to provide customers with over [Number] high-quality food options.
  • Provided excellent professional development opportunities for staff.
  • Streamlined kitchen processes to shorten wait times and serve [Number] additional guests per hour.
  • Created tasty dishes using popular recipes, delighting patrons and generating return business.
  • Trained kitchen workers on culinary techniques to increase productivity and boost workflow.
  • Inspected freezers and refrigerators prior to each shift to check temperatures levels, verifying proper functionality.
  • Prepared schedules, work assignments and constructed employee compensation packages.
  • Monitored and improved performance of [Number] team members resulting in [Number] meals produced daily.
  • Planned and prepared food product orders to maintain appropriate stock levels.
04/2007 to 07/2010 Chef Manager Grand Concourse Hotel Columbus Airport | City, STATE,
  • Conducted personnel performance appraisals to assess training needs of staff members.
  • Approved contracts and maintained inventories to guarantee availability of merchandise and services.
  • Formulated pricing plans by reviewing merchandise activities and determined additional needs for sales promotions.
  • Answered customer questions and addressed complaints quickly and courteously to patrons' satisfaction.
  • Led team of [Number] [Type] professionals meeting [Area of expertise] needs.
  • Led staff meetings for team of [Number] to communicate [Type] directives.
  • Helped out in various capacities on line when restaurant was extremely busy or when employees were absent.
  • Educated culinary staff on all current safety and food regulations to keep kitchen compliant.
  • Ordered food supplies every week to restock inventory, remaining aware of budgets.
  • Trained and built strong culinary team consisting of [Number] [Job title]s for [Number]-seat restaurant.
  • Plated dishes using tasty garnishes and sauces to appeal to and delight patrons.
  • Considered seasonal product pricing and availability in development of promotional dishes and menu selections.
  • Assessed inventory levels and placed orders to replenish goods before supplies depleted.
  • Managed kitchen operations for [Number] locations.
  • Interacted with waitstaff regarding special orders for customers, including those with food allergies and gluten intolerance.
  • Created tasty dishes using popular recipes, delighting patrons and generating return business.
  • Monitored quality, presentation and quantities of plated food across line.
  • Created exciting dishes at competitive prices to attract clientele and increase revenue.
  • Liaised with vendors to purchase optimal recipe ingredients at cost-effective rates.
  • Inspected freezers and refrigerators prior to each shift to check temperatures levels, verifying proper functionality.
  • Supervised kitchen staff of [Number] individuals, delivering on-the-fly training and mentoring to improve skills.
  • Trained and supervised line cooks to develop new skills in [Skill] and [Skill].
Education and Training
Expected in 08/1993 Bachelor of Arts | Culinary Arts Pittsburgh Urban Training Center, Pittsburgh, PA GPA:
Expected in 06/1990 High School Diploma | David B Oliver High , Pittsburgh, PA GPA:
Expected in 06/1990 High School Diploma | David B. Oliver High, Pittsburgh, PA GPA:

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Resume Overview

School Attended

  • Pittsburgh Urban Training Center
  • David B Oliver High
  • David B. Oliver High

Job Titles Held:

  • Music Producer
  • Executive Chef
  • Chef Manager

Degrees

  • Bachelor of Arts
  • High School Diploma
  • High School Diploma

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