Spare Hand or Roundsman

Larger kitchens have a team of tournants who work all stations in a kitchen, replacing the chefs de partie on their days off or during holidays. The position of chef tournant is often the function of a very experienced chef because he must be able to replace any chef at any station at a moment’s notice. In a brigade, this chef is well respected for his knowledge and culinary culture, even by the gros bonnet who needs him–because not all chefs have mastered all stations of the kitchen like that of a chef tournant.