Chef Des Cuisines
Current
Hotel Pullman Tour Eiffel Accor
Dec 2018 - Present
AeroLeads people directory · profile
Vivega Pourouchottemin Email & Phone Number
CHEF DES CUISINES chez HOTEL PULLMAN TOUR EIFFEL
at
HOTEL PULLMAN TOUR EIFFEL ACCOR
1 work email found
@explorershotels.com
LinkedIn matched
✓ Verified Jul 2026
4 data sources
Profile completeness 100%
Current company
HOTEL PULLMAN TOUR EIFFEL ACCOR
Role
CHEF DES CUISINES chez HOTEL PULLMAN TOUR EIFFEL
Location
France
Who is Vivega Pourouchottemin? Overview
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Quick answer
Vivega Pourouchottemin is listed as CHEF DES CUISINES chez HOTEL PULLMAN TOUR EIFFEL at HOTEL PULLMAN TOUR EIFFEL ACCOR, based in France. AeroLeads shows a work email signal at explorershotels.com and a matched LinkedIn profile for Vivega Pourouchottemin.
Vivega Pourouchottemin previously worked as CHEF DES CUISINES at Hotel Pullman Tour Eiffel Accor and Executive Chef at Explorers Hotel At Disneyland® Paris. Vivega Pourouchottemin holds Cap Cuisine from Ecole Hotelière De Saint Quentin.
Company email context
Email format at HOTEL PULLMAN TOUR EIFFEL ACCOR
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{first}.{last}@explorershotels.com
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AeroLeads found 1 current-domain work email signal for Vivega Pourouchottemin. Compare company email patterns before reaching out.
Profile bio
About Vivega Pourouchottemin
Executive Chef pre-opening Hôtels International cuisine F&B opérations, Budget, Cost, Management, training, pack office,3 restaurants, 1 bar, Banqueting. Buffet breakfast, International Buffet restaurant, À la carte restaurant, SnackingConduct hygiene audits, inspections, and convey feedback to operating staff as well as managers for gaps in actual Vs standardized norms,Handle duties, within kitchen area in accordance with health, hygiene and safety regulations,Ensure customer satisfaction, by achieving delivery of service quality norms from headoffice (GSTS),Manager on Duty : Interact with clients, handle guests’ requests & resolving complaints.Train the staff in accordance to the company’s specification & standard procedure.Specialties: Pre opening activities including giving planning inputs and layout of the kitchen equipments. International Cooking, especially French and Asian Fusion food.HACCPRecognizes superior quality products, presentations and flavor.• Ensures compliance with food handling and sanitation standards.• Displays leadership in guest hospitality, exemplifies excellent customer service and creates a
Listed skills include Restauration Et Boissons, Menu Development, Food And Beverage, Revenue Analysis, and 19 others.
Current workplace
Vivega Pourouchottemin's current company
Company context helps verify the profile and gives searchers a useful next step.
Hotel Pullman Tour Eiffel Accor
9 roles · 21 years
Vivega Pourouchottemin work experience
A career timeline built from the work history available for this profile.
Executive Chef
In charge of the kitchen, the F&B Team of the hotel (5 restaurants and Bar),Giving planning inputs, layout of the kitchen equipments,International Cooking, especially French and Asian Fusion food.HACCP, Handle Cost Control, budgets, Training and Management of Kitchen staff,Hospitality management, fine Dining, culinary skills
Apr 2012 - Nov 2018
Executive Chef
Nov 2010 - Jun 2012
Executive Chef
Pre opening activities, including giving planning inputs, layout of the kitchen equipments, International Cooking, especially French and Asian Fusion food.HACCP, Handle Cost Control, Training and Management of Kitchen staff,Cocktails, Dinners and Buffet lunch during Rugby World Cup 2007.
Oct 2006 - Nov 2010
Head Chef
Pre opening activities, Management of Emergencies, belong to Charles de Gaulle Airport activities, HACCP, Handle Cost Control, Training and Management of Kitchen staff,
Dec 2003 - Oct 2006
Head Chef
Domaine De La Brie (Hotel Golf ***)
Re openning of the Restaurant.
2006 - 2006
1Er Chef De Partie
Evergreen Laurel Hotels
Pre opening activities,Monthly promotion in the Restaurant "Café Laurel" (ex. 3 weeks Indian Foods),Diet Menus, for French and International Football teams (England, France, Germany, Japan...).Training of French cooking to the Evergreen Laurel Hotel local staff in Taipei (Taiwan) during 1 month.
Dec 1999 - Oct 2003
Chef De Partie
Novotel Paris Porte De Bagnolet ***(600 Rooms)
Chef de Partie at the "Côté Jardin" Restaurant and Banqueting until 1.500 guest. Emergencies.Footbal World Cup 1998 Events
Nov 1997 - Dec 1999
1Er Chef De Partie
May 1995 - Jan 1997
1 education record
Vivega Pourouchottemin education
-
Ecole Hotelière De Saint Quentin
FAQ
Frequently asked questions about Vivega Pourouchottemin
Quick answers generated from the profile data available on this page.
What company does Vivega Pourouchottemin work for?
Vivega Pourouchottemin works for HOTEL PULLMAN TOUR EIFFEL ACCOR.
What is Vivega Pourouchottemin's role at HOTEL PULLMAN TOUR EIFFEL ACCOR?
Vivega Pourouchottemin is listed as CHEF DES CUISINES chez HOTEL PULLMAN TOUR EIFFEL at HOTEL PULLMAN TOUR EIFFEL ACCOR.
What is Vivega Pourouchottemin's email address?
AeroLeads has found 1 work email signal at @explorershotels.com for Vivega Pourouchottemin at HOTEL PULLMAN TOUR EIFFEL ACCOR.
Where is Vivega Pourouchottemin based?
Vivega Pourouchottemin is based in France while working with HOTEL PULLMAN TOUR EIFFEL ACCOR.
What companies has Vivega Pourouchottemin worked for?
Vivega Pourouchottemin has worked for Hotel Pullman Tour Eiffel Accor, Explorers Hotel At Disneyland® Paris, Thomas Cook Group, Holiday Inn Porte De Clichy **** (Paris) Intercontinental Hotels Group, and Holiday Inn Express Roissy.
How can I contact Vivega Pourouchottemin?
You can use AeroLeads to view verified contact signals for Vivega Pourouchottemin at HOTEL PULLMAN TOUR EIFFEL ACCOR, including work email, phone, and LinkedIn data when available.
What schools did Vivega Pourouchottemin attend?
Vivega Pourouchottemin holds Cap Cuisine from Ecole Hotelière De Saint Quentin.
What skills is Vivega Pourouchottemin known for?
Vivega Pourouchottemin is listed with skills including Restauration Et Boissons, Menu Development, Food And Beverage, Revenue Analysis, Hotel Management, Restaurants, Catering, and Hospitality.
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