Behind the Brewpub ScenesHe preps the dishes to perfection.

Running a brewpub isn’t easy- it’s a lot of work, a lot of sweat and the occasional tears.

There are a lot of good, earnest people working behind the scenes, who put in a great deal of effort, round-the-clock, to ensure that everything you love about Toit stays that way.
And these people are none other than our never-tiring, ever-inspiring staff.
Our very own Toit Army- a battalion dedicated to the cause of good beer!

He’s a man of few words, who prefers to do all his talking through his work in the kitchen—say hello to Selva Kumar.

When did you join Toit?

I joined in 2011.

And what were you doing before that?

I used to work in a resort.

Are you from Bangalore?

I’m from a place called Kolar. Kolar Gold Fields.

I’m from a place called Kolar. Kolar Gold Fields.

How did you get into this industry?

When I was studying in college, I did a few part-time jobs, and that’s how I got interested. After that, I joined this field.
I did my college in Kolar.
I liked the work of a chef, and I had come to Bangalore where I worked for 6 months in a restaurant. Then I heard about a vacancy at Toit from some of my friends, and so I came here.

What part of the kitchen do you handle?

The prep kitchen.

Can you describe a typical workday?

I come here in the morning. I get here by 10 am. I prepare all the meat items in the kitchen, and handle all the butchery.
All the non-veg items, we clean the meat and marinate it. The entire time gets spent doing that.
I take a break at about 4:30, and then continue working till 7. If there is any other help required in the kitchen, I do that also.

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What’s your favourite area to work at, in the kitchen?

The main kitchen. This is where all the food is prepared.

When is your off day?

My off-day is on Thursday. On this day, I just stay at home and spend time with my one year old son and wife.

Have you always liked cooking?

I did my Hotel Management, and so I knew I wanted to get into this field.

I did my Hotel Management, and so I knew I wanted to get into this field.

What’s your favourite dish to make here?

I like making everything. Working with the chef here is nice. He teaches me a lot, and I watch him and learn a lot too.

Apart from cooking, do you have any other hobbies?

I like watching movies. But I don’t really have the time to do anything apart from work. I travel 5 hours everyday to get to work, because I come from Kolar Gold Field. I leave my house at 7 and reach here by 10, and I leave at 7 in the evening and reach home by 10pm.
But I like working here. Initially I used to work a different shift, the second shift, but then I requested and they changed it. They gave me a good timing.

Is your job hectic?

How busy Toit is, that is how busy my job is. When more people come, we are more busy.

What’s your favourite dish on the menu?

The Steak!

And beer?

The Tintin Toit.

I travel 5 hours everyday to get to work…

What is the best and worst thing about your job?

I don’t dislike anything. I like everything. I do a little of everything.

How has it been working at Toit, compared to the other places you’ve worked at?

It’s nice here. It’s a good job, and it is never boring. I am always doing something and my time is spent properly. The work is also really good. And when the chef tries something new, I get to help him out.