<p>Nick Cozza 415-518-1698 [email protected] </p><p>OBJECTIVE: To use my knowledge and skill to meet and overcome challenges. </p><p>QUALIFICATIONS: • Expressing my passion for food through classic Italian cuisine with innovative style and technique. • Over twenty years of professional kitchen experience including pizza and baking production. • Menu design including planning, developing, costing and writing recipes. • Ability to drive higher revenues while lowering and maintaining overall costs. • Establishing purveyor accounts, cost control, and inventory. • Staff hiring, training, and mentoring. • Proficient in Microsoft Word, Excel and Chef Tec. • Conversant in Spanish and Italian. </p><p>EDUCATION: 1999 Italian Culinary Institute for Foreigners, Costigliole D'Asti (AT), Italy </p><p>EMPLOYMENT: </p><p>Executive Chef, Director Of Operations- 8/08 to 9/09</p><p>Neptalia Italian Restaurant,San Francisco, California </p><p>Opened Italian restaurant which included: kitchen design and construction, development of menus, cost control, hiring and training of staff, and establishing purveyor accounts. </p><p>Executive Chef 10/06 to 10/07 Pasta Moon Ristorante, Half Moon Bay, California Served as executive chef at this Zagat rated restaurant. </p><p>May 2005 - Present Acrobat Staffing, San Francisco, CA Working chef for one of San Francisco's finest temporary agencies. </p><p>January 2004 - Present. Nick Cozza Catering and Consulting Executing functions for private clients. </p><p>September 2003 – March 2004 Sous Chef, Sophia Wine Bar San Francisco, CA Participated in opening of Italian style tapas restaurant in the Fairmont Hotel where I assisted the Executive Chef in the in all aspects of daily operations August 2001- July 2003 Executive Chef, Ciola's Austin, TX Opened Italian restaurant which included: kitchen design, development of menus, cost control, hiring and training of staff, and establishing purveyor accounts. </p><p>October 1999- June 2001 Intern, IL Principe Pompeii,and Ristorante Cagliostro Pisa, Italy Interned at two award winning restaurants.Il Principe is rated one star from Michelin. </p><p>January 1994-August 1999 Sous Chef/ Chef De Cuisine, Louie's 106 Austin, TX Menu development and worked all stations including, grill, sauté and pantry. </p><p>October 1988-April 1996 Chef De Cuisine, Mezzaluna Cucina Italiano Austin, TX Assisted in the opening, and fine-tuning of new restaurant. Worked through all positions </p>