About Four Seasons:

Four Seasons is powered by our people. We are a collective of individuals who crave to become better, to push ourselves to new heights and to treat each other as we wish to be treated in return. Our team members around the world create amazing experiences for our guests, residents, and partners through a commitment to luxury with genuine heart. We know that the best way to enable our people to deliver these exceptional guest experiences is through a world-class employee experience and company culture.         

At Four Seasons, we believe in recognizing a familiar face, welcoming a new one and treating everyone we meet the way we would want to be treated ourselves. Whether you work with us, stay with us, live with us or discover with us, we believe our purpose is to create impressions that will stay with you for a lifetime. It comes from our belief that life is richer when we truly connect to the people and the world around us.

About the location:

Discover a true boutique experience at Four Seasons Hotel Tokyo at Marunouchi. Located within walking distance of Tokyo Station, this 57-key intimate urban retreat is at the heart of the city's vibrant pulse. Explore the nearby galleries and upscale boutiques in Ginza, or indulge in Tokyo's hidden gems, from sushi bars and speakeasies to exceptional izakayas and local cafes. The phenomenally talented, Chef Daniel Calvert, is at the helm of Maison Marunouchi and Michelin-starred Sézanne. The former is an elevated Parisian bistro, while the latter – listed on Asia's 50 Best Restaurants and The World’s 50 Best Restaurants – is the epitome of fine French dining yet regionally-inspired.

業務内容：

適切な給与計算手続きおよび制服管理手続きに従う能力。

食器洗浄機を適切に操作する能力（電源のオン/オフ、カルキ取り、給水の変更、薬品の追加など）。

化学薬品を安全に取り扱い、適切に保管する能力。

食器およびカトラリーを食器洗浄機から取り出し、適切に保管する能力。

清潔で整理整頓された作業環境を維持する能力。

どんなに小さな事故でも迅速に報告し、適切に対処する能力。

ホテル内の緊急事態や安全に関する状況に適切に対応する能力。

ホテルの管理者やスタッフから指示されたその他の業務やプロジェクトを遂行する能力。

適切な給与計算手続きに従う能力。

銀器研磨機を安全に設置、清掃、使用する能力。

すべての洗浄化学薬品および材料（浸漬液、Sanitex Px、銀クリームなど）を安全に使用する能力。

ホテル内のすべての銀器を毎日および毎週のスケジュールに従って研磨する能力。

銀器を清掃、研磨、仕分け、運搬する能力。

傷がついたり過度に摩耗した銀器を修理のために指定の場所に置く能力。

銀器を適切に保管および維持する能力。

必要な供給品を確保し、それらを発注する能力。

供給品の不足が判明した場合、すぐにエグゼクティブ・ステュワードに通知する能力。

最後の瞬間に研磨が必要なアイテムを迅速に処理する能力。

ホテル内の緊急事態や安全に関する状況に適切に対応する能力。

すべての鍋、フライパン、および洗浄すべき機器を維持する能力。

食器洗浄エリアを清潔で整然とした状態で維持する能力。

特定の作業に対して異なる洗浄製品を安全に使用する能力。

適切な洗浄およびすすぎ用のシンクを設置し、正しい洗剤とすすぎ剤を使用する能力。必要に応じて水を交換する能力。

シフト中に食器洗浄エリアを2回清掃および排水する能力。

すべての排水口を清掃し、シンクエリアをすすぐ能力。

すべての鍋、機器部品、フライパンなどをシンクで徹底的に洗う能力。

オーブン、スチームケトル、ミキサーなど、主要なキッチンやパンリースショップにある機器を清掃する能力。

清潔で整理された、安全な作業環境を維持する能力。こぼれたものや汚れをすぐに清掃する能力。

作業エリアを離れる前にスーパーバイザーに通知する能力。

重大な問題が発生した場合、スーパーバイザーに報告する能力。

アシスタント・ステュワードと毎日連絡を取り、完了すべき特別業務を確認する能力。

すべての業務を従業員の安全を最優先に行う能力。

すべての洗浄材料、化学薬品および機器を安全に取り扱い、収納する能力。

以下のホテル内のエリアを清掃、ほこり取り、掃き掃除、モップがけ、研磨、こすり洗い、洗浄、剥離、バフがけする能力：

ペストリーショップガルド・モンジェブッチャーショップメインキッチン廊下バンケットキッチンルームサービスカフェテリア

週次の定期清掃業務を遂行する能力。 作業エリアを適切に設置する能力。 すべての食器を適切にスクレープして積み、ガラス類をラックに並べる能力。 銀器をアルミホイルとソイルマスターで前浸漬する能力。 食器洗浄機を安全に、清潔に、適切に設置、清掃、操作する能力。清掃のために分解および組み立て、食器や銀器の積み込みと取り出し、必要に応じて水を交換する能力。 すべての銀器を分ける能力。 すべてのチャイナ、ガラス、銀器を指定の場所に保管する能力。 キッチンの壁、床、排水口、冷蔵庫、冷凍庫など、スーパーバイザーから指示された場所を清掃する能力。 すべての洗浄材料および化学薬品を安全に使用する能力。

英語の読解、筆記、会話能力。

応募者は日本での適切な就労許可を持っている必要があります。

QUALIFICATION REQUIREMENTS:

 1.           Reading, writing and oral proficiency in the English language.

JOB FUNCTIONS:

1.            The ability to follow proper payroll and uniform procedures.

2.            The ability to properly handle the dishwashing machine including turning on and off, de-liming, changing water and adding chemicals.

3.            The ability to safely handle chemicals and keep them stored properly.

4.            The ability to load and unload dishware and flatware from the dishwashing machine and store them properly.

5.            The ability to ensure a clean, neat and organized work area.

6.            The ability to handle and report any accident immediately, no matter how minor.

7.            The ability to respond properly in any hotel emergency or safety situation.

8.            The ability to perform other tasks or projects as assigned by hotel management and staff.

9.            The ability to follow proper payroll procedures.

10.          The ability to safely set up, clean and utilize the silver burnishing machine.

11           The ability to safely utilize all cleaning compounds, chemicals and materials including soaking solution, Sanitex Px and silver cream.

12.          The ability to follow a daily and weekly schedule of polishing all silver items in the hotel.

13.          The ability to clean, polish, sort and transport required silver.

14.          The ability to place damaged or excessively worn pieces in designated area for repair.

15.          The ability to store and maintain silver properly.

16.          The ability to ensure all needed supplies are on hand.  The ability to requisition such supplies.

17.          The ability to notify the Executive Steward of any shortages as soon as realized.

18.          The ability to handle items at the last minute which need to be polished.

19.          The ability to respond properly in any hotel emergency or safety situation.

20           The ability to maintain all pots, pans and equipment to be cleaned.

21.          The ability to keep the warewashing area clean, neat and well maintained.

22.          The ability to utilizes the different cleaning products safely for specific tasks.

23.          The ability to set up work area with proper washing and rinsing sinks. The ability to use the correct detergent and rinse agent.  The ability to change the water when necessary.

24.          The ability to clean and drain warewashing area twice during the shift.

25.          The ability to  clean all drains and rinse out sink area.

26.          The ability to wash all pots, equipment parts, pans, etc. thoroughly in the sink.

27.          The ability to clean all ovens, steam kettles, mixers and other equipment next to the pot washing area of the main kitchen or pantry shops needed.

28.          The ability to maintain a clean, orderly, hazard-free work area.  The ability to clean messes and spills immediately.

29.          The ability to notify the supervisor prior to leaving the work area.

30.          The ability to report any major problem to the supervisor.

31.          The ability to check with the Assistant Steward daily for special projects to be completed.

32.          The ability to complete all tasks using the utmost concern for all employee's safety.

33.          The ability to collect, utilize safely and put away all cleaning materials, chemicals and equipment.

34.          The ability to clean, dust, sweep, mop, polish, scrub, wash, strip, and buff the following areas in the hotel:

pastry shop

garde manger

butcher shop

main kitchen

hallways

banquet kitchen

room service

cafeteria

35.          The ability to perform weekly scheduled cleaning duties.

36           The ability to set up the work area properly.

37.          The ability to scrape and stack all dishes properly and rack all glassware.

38.          The ability to pre-soak all silver with use of aluminum foil and soilmaster.

39.          The ability to set up, clean and properly operate the dish machine safety and neatly, including dis-assembling and assembling for cleaning, loading and unloading or dishes and silver and changing the water when necessary or instructed to.

40.          The ability to separate all silverware.

41.          The ability to store all china, glass and silver in their designated locations.

42.          The ability to clean kitchen walls, floors, drains, reach-in coolers, walk-in freezers and other locations as assigned by a supervisor.

43.          The ability to utilize all cleaning materials and chemicals safely.