A chef tournant is a relief chef qualified to work in any section of the kitchen, stepping in where needed during illness, holidays, or busy periods. The title means turning chef, reflecting constant rotation through the brigade’s stations. The role demands unusual breadth: the tournant must hold standards in sauces, larder, pastry, and grill alike, making it one of the most skilled positions in the kitchen. It suits experienced cooks who enjoy variety and responsibility without owning a single section. For the head chef, a good tournant is insurance, keeping service smooth whatever the staffing crisis.