Javier Morales
San Jose,CA
Overview
11
11
years of professional experience
Work History
Executive Chef
MESO
San Jose, CA
08.2025 - 03.2026
- Developed menus, specials and pre fixed menus for special occasions.
- Maximized profitability by effectively managing food costs and labor (bringing labor down from 12% when I started to 8% and the food cost from 24% to 22% in the last period).
- Participated in a youtube channel for the company teaching people about making restaurant quality food. https://www.youtube.com/watch?v=XXUdIu81Hlo
- Worked with ownership and management to align culinary operations with margin targets and reduce COGS
Executive Chef
The Farmer's Union
San Jose, CA
10.2020 - 08.2025
- Managed a team of 20+ staff members.
- Implemented kitchen safety protocols, maintaining compliance with health regulations.
- Trained new chefs in cooking techniques and restaurant standards for consistency.
- Evaluated food presentation and quality, ensuring restaurant standards.
- Oversaw inventory management.
- Developed menus, controlled food costs and oversaw quality, sanitation, and safety processes.
- Developed strong relationships with vendors, negotiating competitive prices on ingredients and supplies.
Sous Chef
The Farmer's Union
San Jose, CA
03.2016 - 10.2020
- Supervised kitchen operations to ensure adherence to quality and safety standards.
- Collaborated with head chef to develop seasonal menus.
- Managed food preparation tasks during high-volume service periods, ensuring orders were executed in a timely manner without sacrificing quality or presentation standards.
- Trained kitchen staff to perform various preparation tasks under pressure.
- Implemented proper cleaning procedures, ensuring a safe and sanitary kitchen workspace compliant with health department regulations.
- Contributed to successful catering events by coordinating meal preparation and execution, exceeding client expectations on each occasion.
- Maintained open lines of communication with front-of-house management teams to address any potential issues before they escalated into larger problems affecting overall guest satisfaction levels.
Head Chef
Opa!
Palo Alto, CA
10.2014 - 03.2016
- Developed and executed seasonal menu items to enhance customer satisfaction.
- Supervised kitchen staff, ensuring adherence to food safety and quality standards.
- Streamlined inventory management processes to reduce waste and improve cost efficiency.
- Trained new chefs on culinary techniques and kitchen operations for consistent performance.
Education
Certificate - ESL
Overfelt Adult Center
San Jose12-2020
Licenciatura En Gastronomia -
ASPIC Culinary Institute
Mexico City, Mexico12-2010
Skills
- Kitchen Operations
- Food Safety
- Menu design
- Creativity and innovation
- Cost control and budgeting
- Forecasting and planning
- Problem-solving
- Time management
- Reliability
- Catering and events
- Strong work ethic
- POS System Knowledge (Open Table, Aloha, Toast, Marginedge, Spot On, TripleSeat)
Highlights
- Silicon Valley Taco Throwdown 2024- Highlighting San Jose Chefs
- Noche de Alebrijes Gala 2025 - One-of-a-kind evening celebrating the magic of Mexican tradition — featuring glowing alebrije art sculptures, South Bay’s top chefs, and an unforgettable ambiance at the San Jose Museum of Art.
Timeline
Executive Chef
MESO
08.2025 - 03.2026
Executive Chef
The Farmer's Union
10.2020 - 08.2025
Sous Chef
The Farmer's Union
03.2016 - 10.2020
Head Chef
Opa!
10.2014 - 03.2016
Licenciatura En Gastronomia -
ASPIC Culinary Institute
Certificate - ESL
Overfelt Adult Center