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 the guy who hustles through the heat of the kitchen, and handles very many responsibilities, most probably while listening to Metallica, typical of  the cool Commis that he is—say hello to Alex.

How long have you been working at Toit?

Nearly five years. I joined on March 16th in 2011. I came here by myself, and gave the interview.

Have you always been in the culinary field?

Yes. I worked in many different restaurants, about three different ones, before coming here. I started working in this field from 2008.

How long have you been in Bangalore?

From 2008, so I’ve been here for 8 years.

I’ve been (in Bangalore) for 8 years.

Where are you from originally?

Actually, I am from Darjeeling. I came here with my friend, who has now gone back. I came here for personal reasons, but it didn’t work out, so I ended up in the field of cooking.

Have you always been interested in cooking?

Yes. I like it, I like working in the kitchen. During my duty time, I don’t hear anyone—I just concentrate on my work. That’s it!

So which part of the kitchen do you handle?

My post is actually that of a Commis 1. I joined as a Commis 1 and I am doing that now as well. I handle many things in the kitchen—grill, pasta, and some other sections, but mainly I take care of the grill. And now, I am also handling the responsibility of a Sous-chef. Along with this, even storing things, and organising the staff.

Can you describe a typical work day?

I come here at 2:30 pm, because I have the second shift. I take the handover from the first shift, and see what is available and not available.

So by 11:30, I will check everything once, and then leave from here.

Then I order the ingredients from the suppliers. After that I check which side is busy and then send some persons to help, and also see if they are doing everything correctly or not. I have to manage all the kitchen activities.

The last order is at 10:45, regular time, and 11:00 pm, we close. So by 11:30, after checking everything once, I leave from here.

Is the job really hectic?

Yes. And when it is busy, I have to think of news ways to work fast. My experience has improved through this. That is why I like it when it is busy.
Apart from being busy, the temperature inside is also hot.

How do you handle the heat and hectic nature of the job?

I don’t get hyper. I don’t get angry with any of the guys. If there is some work, I will do it calmly and coolly.
If I have work, and somebody calls me when I am doing it, asking many questions, I will first solve their problem properly, and then do my work.

If there is some work, I will do it calmly and coolly.

So you don’t take any tension at all.

I take tension, but I don’t show it. *laughs*

When is your off day? What do you do on your day off?

My off is usually Tuesday. I don’t like to do anything. I like to just sit in my room, actually. I research about food and other things. Sometimes, I go out with my wife, when she wishes to, which is mostly on some occasion.

Apart from cooking, do you have other things you enjoy doing in your free time?

I like music. I am more into singing. In Darjeeling, I sing at small functions and programmes, singing Hindi and Nepali songs.

Do you have a favourite band?

I like Metal music, and Metallica is my favourite band.

Did you go watch them when they came to Bangalore?

When they came to Palace Grounds, no? I couldn’t go, because of work.
If anything is happening over Friday, Saturday, Sunday, then there is no chance to go anywhere.

I like Metal music, and Metallica is my favourite band.

What do you like most about being in Bangalore? And do you miss Darjeeling?

Yes, of course I miss it. It is my hometown. But mainly I miss roaming around with my friends and going on journeys.
Bangalore is very different, like the nights are not too safe here. Like people will be rough, snatch you mobiles, even hit you also.It has not happened to me but my friends have told me. That, I don’t like.
But here, you can see the festivals of all religions being celebrated and I like that a lot.

How has the experience of working here been?

I have enjoyed it! It is nice to work here because all of the staff is very good to work with. The Chef here is also very good—he is a cool guy, and does not get angry. He gives instructions and guides me well.