Four Seasons Hotel Tokyo at Marunouchi is calling for a full-time steward to keep the kitchen humming behind the scenes in the heart of the city. This onsite role pulls in about 1,300 to 1,500 yen an hour, scaling with your hustle and how quick you pick up the polish on those silver trays. You’ll dive into dish runs, scrubbing pots in the chill of the warewashing zone, and zipping through setups that make fine French spots like Sézanne shine without a hitch. New to the back-of-house grind? Plenty of walkthroughs to get your hands wet, from chemical swaps to bin hooks, all while dodging spills in a spot where Michelin magic brews nearby. If you’ve got that steady grip for heaving gear and a nose for neatness in a fast clip, this gig slots right in—think early shifts that wrap before the Tokyo rush peaks, leaving evenings free for Ginza jaunts. Bring English chops for chats and logs, plus a work visa that’s Japan-ready, and you’ll blend into a crew that’s all about those lasting vibes, turning everyday scrubs into seamless guest wins.
About Company
Four Seasons Hotels and Resorts kicked off back in 1961 with one spot in Toronto, ballooning into over 120 luxe pads and 50 residential digs across 47 countries, always chasing that perfect stay through fresh twists and top-shelf service. The Tokyo outpost? A snappy 57-room hideaway smack by Tokyo Station, blending urban buzz with hidden haunts like izakayas and upscale Ginza strolls. At the helm in the kitchens, Chef Daniel Calvert steers Michelin darling Sézanne—Asia’s 50 Best nod—and the breezy Parisian flair of Maison Marunouchi, all rooted in regional riffs that nod to local flair. The whole outfit thrives on folks pushing limits, swapping stories, and crafting moments that stick, from global jaunts to community lifts that echo the UN’s green goals.
Job Title
Steward
Responsibilities
- Crank the dish machine smooth, flipping switches, swapping water, and dosing chemicals without a fumble.
- Haul china and cutlery in and out of racks, stacking ’em tidy in spots that grab easy for the line rush.
- Wipe down the ware zone twice a shift, draining sinks and scrubbing drains till they gleam spotless.
- Tackle pots, pans, and mixer guts in the sink, scrubbing thorough so no grease ghosts the next cook-off.
- Fire up the silver burnisher safe, polishing trays and forks on the daily-weekly tick to keep ’em sparkling.
- Sort silver from the soak—foil and soilmaster tricks—to stash in bins, flagging dings for the fix pile.
- Mop spills on the spot, keeping floors hazard-free so nobody slips mid-stride in the main kitchen buzz.
- Dust, sweep, and buff outposts like the pastry nook, butcher block, or banquet prep without skipping a beat.
- Ping the exec steward pronto if supplies dip low, then chase requisitions to dodge downtime drama.
- Team check-ins with the assistant at dawn, nailing special scrubs like wall wipes or cooler clears.
- Glove up for chemical runs, stashing Sanite x Px and creams in locked spots per the safety script.
- Jump on last-minute polishes for that VIP setup, turning tarnish to twinkle under the clock’s tick.
- Lend a hand on weekly deep cleans, from garde-manger grime to hallway hazes that build quiet.
- Log accidents big or small right away, then roll with emergency drills like a pro in the hotel flow.
Requirements
Education
No degree or cert on the must-list; just that drive to nail food safety basics through quick on-floor drills.
Experience
1-2 years in similar role.
Skills
- Firm hold for lugging 15kgs easy, bending low and reaching high through repetitive rinse cycles.
- Keen eye to spot a smudge or snag before it sneaks past to the front-of-house flash.
- Chat clear in English for notes, nods, and quick huddles with the international crew.
- Cool clip in the chill, juggling pots while the dinner push piles on without a sweat.
- Tidy touch to sort and stack, turning chaos into zones that flow for the next shift’s snap.
- Alert vibe for hazards, from slick floors to chem spills, acting fast to keep the peace.
Knowledge
- Grip on safe chem play, like dosing rinse agents right and locking lids to dodge mishaps.
- Nod to dish flow, from pre-soak hacks to machine tweaks that crank efficiency without clogs.
- Sense of silver care, spotting wear that needs a mend and polishing paths that last.
- Clue on kitchen zones, like why the butcher shop scrub ties into the banquet blitz.
- Feel for emergency cues, rolling with fire bells or safety snaps per hotel handbook.
- Eager ear for supply smarts, chasing stock before a shortage stalls the whole evening whirl.
Applicant Location
On the floor at Four Seasons Hotel Tokyo at Marunouchi, steps from Tokyo Station—prime pulse of the city.
Application Procedure
To apply, download the Job Info app from the Google Play Store. Use the app to complete your application and submit it for this role.
Note
If you are shortlisted for a job, you will get an email related to the test and interview schedule on your email and registered mobile number or directly on the job info app. Make sure your contact info is correct and that you are visiting your email and app notices as often as possible so you do not miss any crucial updates regarding your app status.
Disclaimer
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