Behind the Brewpub ScenesSay Hello to Ganesh, our senior steward at TPR!

Running a brewpub/concept restaurant 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 stays that way.

And these people are none other than our never-tiring, ever-inspiring staff.

Meet the man responsible for serving your favourite comfort food in ways you wouldn’t have imagined possible—say hello Toit’s Senior Supervisor, Ajith Kumar.

When did you join TPR?

I began working at The Permit Room from August 2016.

What were you doing before that?

I passed my PUC and came to visit Bangalore. I fell in love right away with the city. My friends took me to 13th floor and I asked him if I could work there. He helped me get a job and I and started my career in room service for 6 months. The management felt I as better suited for service and moved me to the restaurants. I worked across Ebony, On the Edge and 13th Floor for 6 years.

Tell us what you did after that?

After having worked with 13th Floor for 6 years, I decided to try and run my own business. So, I set up kitchens and overlooked the operations for 1.5 years.  I handed the kitchen at Jimmies across multiple locations such as Indiranagar, Marathahalli, Jayanagar, Residency Road and Garuda. It was great and hands-on. I learned a lot but income was an issue so I decided to get back to a job and that’s when I joined The Permit Room.

How did you come across TPR?

After I quit kitchen management with Jimmies, I was without a job for a couple of months. Things were getting really difficult so I called a friend. He knew Sharath, our Restaurant Manager who helped me get a job here.

You are working as a Senior steward here, tell us more about your role? What is a typical workday like?

My shift starts with the daily briefing taken by the operations manager. I attentively listen to my seniors and take notes of the important points – like items that are available and not, alcohol promotions, special menus etc. I am informed about my section during my briefing, after which, I check my side station to make sure everything is there, in order and is clean, from the crockery to the cutlery. I spend some time with the service team who come in the earlier shift and take a handover from them in detail. I hear them out and try and understand if there were any guest complains or issues, take special notes, make note of tables with birthdays etc.

Have you been a part of this industry from the beginning?

I started my career with this industry. It’s been 10 years now.

What do you do on your day off?

I drop my wife to work, she works as an auditor. The travel helps us spend time together. I come back, clean the house and check the supplies at home. If we need to buy groceries, I go to the market and purchase what is needed. We usually prepare meat dishes on my off day. Once in a while, say about once a month, we go for a movie or we go for dinner.

How has your experience in TPR been so far?

I have been able to learn a lot here. The special menus are a great way to expand my knowledge, understand the many sub-cuisines that exist in South India. Also, the food is familiar and close to home in many ways. So, I really enjoy the food part of our restaurant a lot! I also get to meet a lot of people every day. I have become friends with a lot of guests and they treat me like their friend, ask me about my day and my life which is special. I also feel supported here in more ways than just work. I can say I am happy and content here.

Do you plan to go back to the village?

I don’t plan to go back now. But I want to go back in a couple of years and take care of my farm. I like the city life, there is a lot of buzz. It’s too quiet in Madikeri for now. I have understood that the quality of produce from farms are so much better. When I am in Madikeri, I am used to eating what is locally available and fresh. You eat what is available as per changing seasons. Quantity is not the key; it is the quality.

Talking about friends, anyone you consider sharing a great personal and professional relationship within TPR?

I would say Medappa since we are from the same place. We understand where we have come from and our histories.

What are your favourite dishes at The Permit Room?

I love the food at Permit Room. Pandi Curry and Nalli Biryani are my personal favourites. My wife loves Chilli Cheese Bhajji.