Marcell Corbin
Event Talent Management
San Diego,CA
1
Certification
14
years of professional experience
Accomplished Culinary Professional with 15 years of management experience in Michelin-starred environments. Led and mentored kitchen teams, developed innovative menus, and executed high-end catering events for diverse clientele. Committed to delivering exceptional dining experiences while expanding culinary expertise through ongoing studies.
Work History
Brand Ambassador
1 Month- Developed and executed promotional strategies to enhance brand visibility at events.
- Engaged with customers to build brand loyalty and gather feedback for product improvement.
- Coordinated logistics for marketing campaigns, ensuring seamless execution and adherence to timelines.
Production Assistant
1 Month- Coordinated logistics for events, ensuring timely setup and breakdown of materials.
- Managed inventory tracking systems to maintain accurate stock levels for event supplies.
- Assisted in executing marketing strategies through effective communication with vendors and stakeholders.
Chef
2 Months- Developed seasonal menus focusing on local ingredients and culinary trends.
- Trained and mentored junior kitchen staff to enhance skills and efficiency.
- Implemented food safety protocols ensuring compliance with health regulations.
- Streamlined kitchen operations, reducing food waste through effective inventory management.
Production Assistant
6 Months- Collaborated with production team to facilitate smooth operations, avoiding disruptions and delays
- Executed various tasks across multiple filming locations to enhance operational efficiency.
- Assisted in meeting tight deadlines by efficiently coordinating tasks with other team members.
- Increased production team's ability to meet tight deadlines by efficiently managing script and storyboard changes.
- Implemented process improvements that enhanced workflow efficiency during event preparations.
- Mentored junior staff on best practices for event operations and team collaboration.
- Developed training materials to streamline onboarding processes for new production assistants.
- Reduced production errors through close attention to detail and thorough quality control checks.
- Analyzed post-event feedback to identify areas for improvement in future productions.
- Collaborated with cross-functional teams to ensure alignment on project goals and deliverables.
- Supported post-production activities, including editing and color grading, to enhance visual appeal of projects.
- Facilitated communication between different production departments, ensuring all team members were informed of updates.
Sous chef
2 Years 4 Months- Developed and implemented seasonal menus that showcased local ingredients and culinary trends.
- Planned and directed high-volume food preparation in fast-paced environment.
- Managed food preparation tasks during high-volume service periods, ensuring all orders were executed in a timely manner without sacrificing quality or presentation standards.
- Supervised kitchen staff to ensure high standards of food preparation and presentation.
- Trained junior chefs on cooking techniques, food safety protocols, and kitchen operations.
- Managed inventory levels and ordered supplies to maintain efficient kitchen operations.
- Mentored junior kitchen staff, fostering a collaborative work environment that improved overall team performance.
- Mentored aspiring chefs, providing guidance on career development within culinary arts.
Sous Chef
1 Year 3 Months- Created and launched seasonal menu items, enhancing dining experience and increasing customer satisfaction.
- Collaborated with executive chef to streamline kitchen operations and improve workflow efficiency.
- Supervised kitchen staff to ensure compliance with food safety and sanitation standards.
- Trained new kitchen personnel on culinary techniques and restaurant protocols for consistent service quality.
- Coordinated special events by planning menus and managing catering services, meeting diverse clientele needs.
- Maintained strict adherence to dietary restrictions, crafting creative alternatives that catered to diverse customer needs.
- Assisted in the development of staff training programs, improving overall consistency and efficiency within the kitchen environment while fostering professional growth among junior team members.
- Implemented kitchen waste management program, promoting sustainability and reducing environmental impact.
- Significantly reduced preparation times by optimizing kitchen layout and equipment placement.
Executive Sous Chef
3 Years 10 Months- Developed and implemented seasonal menu items, enhancing guest dining experiences.
- Collaborated with Executive Chef to design seasonal menus that showcased diverse flavors and techniques.
- Increased customer satisfaction through consistent delivery of exceptional dishes, resulting in positive reviews.
- Oversaw daily kitchen operations to ensure quality food preparation and presentation.
- Trained and mentored junior kitchen staff, promoting skill development and teamwork.
- Streamlined food preparation processes, reducing waste while maintaining quality standards.
- Monitored inventory levels and ordered supplies to maintain operational efficiency.
- Ensured compliance with health and safety regulations in all kitchen practices.
- Assisted Executive Chef in cost analysis and budget management, optimizing profitability without compromising quality.
Executive Chef
7 Months- Maximized profitability by effectively managing food costs through portion control and minimizing waste.
- Managed kitchen staff for efficient food production, ensuring timely delivery of high-quality dishes.
- Streamlined kitchen operations with effective inventory management and cost controls.
- Implemented staff training programs to improve culinary skills, teamwork, and overall productivity.
- Created visually appealing plate presentations, enhancing the overall dining experience for patrons.
- Developed custom menus for clients with specific dietary restrictions or preferences, ensuring their utmost satisfaction during their dining experience.
- Spearheaded kitchen renovations to optimize workflow efficiency without compromising quality or safety standards.
Executive Chef
1 Year 10 Months- Managed budgeting and financial planning to ensure profitability and sustainable growth.
- Achieved significant cost reductions by negotiating with suppliers and optimizing inventory management.
- Implemented food cost and waste reduction initiatives to save money.
- Developed and implemented waste reduction program, significantly lowering operational costs.
- Optimized kitchen layout and equipment use, significantly increasing productivity.
- Maintained stringent health and safety standards, passing all inspections with high marks.
- Introduced sustainable seafood program, aligning with environmental values and attracting conscientious diners.
- Fostered partnerships with local farmers, securing premium ingredients and supporting community.
- Coordinated with marketing team to promote special events, resulting in increased bookings and revenue.
- Enhanced presentation techniques, contributing to visually appealing menu that attracted wider audience.
- Trained and mentored new staff members in kitchen safety, sanitation and cooking techniques.
Sous Chef
1 Year 2 Months- Elevated dining experience by innovating seasonal menu items tailored to local tastes.
- Delivered exceptional culinary experiences, consistently receiving positive feedback from patrons.
- Contributed to menu design, incorporating innovative culinary techniques that attracted wider clientele.
- Achieved consistency in dish presentation, setting high standards that were replicated across all servings.
- Conducted comprehensive supplier evaluations to source highest quality ingredients while also achieving cost efficiencies.
- Fostered culture of excellence within culinary team, leading by example in maintaining high standards of food safety and hygiene.
- Enhanced staff retention by implementing mentorship program that supported career development within culinary team.
Education
High School Diploma
High School Diploma
Skills
Brand Promotion
Brand awareness
Branding
Promotional Campaigns
Target audience identification
Customer engagement
Social media strategy
Social media management
Content creation
Event planning
Campaign management
Marketing
Marketing plans
Store promotions
Team leadership
Staff training
Leadership skills
Stakeholder Engagement
Relationship building
Sales skills
Sales negotiation
Client management
Revenue generation
Data-driven decisions
Process optimization
Inventory Management
Inventory control
Food Cost Control
Health and Safety Compliance
Menu development
Project management experience
Business growth
Business admin
Time management
Scheduling
Goal-oriented mindset
Conflict resolution techniques
Engaging storytelling
Public speaking
Audience Engagement
Audience Engagement
Accomplishments
- Achieved sales through time effectively helping with Brand awareness.
- Achieved Optimal results by introducing new systems for difficult and repetitive task.
- Supervised team of 500 staff members.
- Author of “Jahlayoh,” published on spotify, apple music, and more in 2020.
- Collaborated with team of 10,000 people in the development of herbalife event in san fransisco.
Certification
- Certified Sous Chef (CSC)
- Certified Chef De Cuisine(CCC)
- Certified Master Chef (CMC)
- Certified Executive Pastry Chef(CEPC)
- Safeserv food handlers & Managers Certificate
Languages
Spanish
French
English
Japanese
Timeline
Brand Ambassador
Experience Marketing
06.2026 - CurrentRead More
Production Assistant
Event Marketer
06.2026 - CurrentRead More
Chef
The Shores Restaurant
05.2026 - CurrentRead More
Production Assistant
Event Talent Management
01.2026 - CurrentRead More
Sous Chef
Buona Forchetta
01.2024 - 04.2025Read More
Sous chef
Pacifica Del Mar
02.2023 - 06.2025Read More
Executive Sous Chef
The View at shires garden
03.2018 - 01.2022Read More
Executive Chef
Rich’s proper
07.2017 - 02.2018Read More
Executive Chef
Hotel Covington
04.2014 - 02.2016Read More
Sous Chef
Via vite
01.2013 - 03.2014Read More
Santa barbara city college
High School Diploma
Read More
Escoffier
High School Diploma
Read More
Independent Contracts
- Instawork- Dates: 02/2012-03/2024
- Petco Park- line cook
- Great American ball park- line cook
- Nobu- line cook
- Claremont Mckenna College - line cook
- Loyola marymount university - line cook
- Pepperdine university -prep cook
- Westmont college-sous chef
- Cincinnati Reds MLB contract-line cook
- NFL Bengals-private chef
- LA dodgers -concessions
- San diego Padres-catering server for VIP’s and catering chef
- LA Lakers crypto arena NBA-line cook
- Sofi Stadium contracts-concessions
- LA galaxy soccer -concessions
- A+ staffing Agencies -line cook, prep cook, supervisor