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Deli butcher and caterer resume example

A charcutier-traiteur makes and sells pork products and prepared dishes, a trade with deep roots in French food culture.

In the workshop, the day starts early with cooking and assembling: pâtés, terrines, rillettes, jambon cuit, boudin noir, sausages for cooking or drying, pâté en croûte with its pastry and jelly, then salads, quiches and dishes for the lunchtime counter. Later, the charcutier-traiteur serves customers, slices ham to order and advises on quantities for a buffet. Catering is a large part of the work: cocktail pieces, cold platters and hot dishes for weddings, company events and the Christmas period, sometimes with delivery and on-site service. Precise cooking temperatures, cooling, labelling and allergen information are part of every batch.

Resume example

[First name Last name]

Charcutier-Traiteur | Artisan Charcuterie and Prepared Dishes

[City] · [phone] · [email]

Profile

Charcutier-traiteur with [x] years in artisan workshops, producing the full charcuterie range and a daily selection of prepared dishes. Handles catering orders for events from quote to delivery, manages cooking and cooling records and trains apprentices. Holder of the BP Charcutier-traiteur.

Experience

Charcutier-Traiteur, [Shop name], [City]

[month year] to present

  • Produced the shop's charcuterie range, including pâté en croûte, rillettes and boudin blanc for the end-of-year season
  • Prepared daily dishes, salads and quiches for the lunchtime counter, adapting quantities to sales
  • Handled catering orders for weddings and company events, from quote and menu to delivery
  • Kept cooking, cooling and labelling records in line with the shop's HACCP plan
  • Trained two apprentices on terrine making and slicing

Resume headlines

  • Charcutier-Traiteur | Artisan Charcuterie and Prepared Dishes
  • Deli Butcher and Caterer | Pâté en Croûte, Terrines and Event Catering
  • Supermarket Charcuterie-Traiteur Counter | Production and Service

Summaries for your profile

Entry level

Newly qualified charcutier-traiteur (CAP Charcutier-traiteur) trained as an apprentice at [Shop] in [City]. Prepares terrines, rillettes, boudin and pâté en croûte under supervision, helps with catering orders and serves at the counter. Looking to strengthen my skills in a demanding artisan workshop.

Experienced

Charcutier-traiteur with [x] years in artisan workshops, producing the full charcuterie range and a daily selection of prepared dishes. Handles catering orders for events from quote to delivery, manages cooking and cooling records and trains apprentices. Holder of the BP Charcutier-traiteur.

Career change

Former restaurant cook retraining as a charcutier-traiteur through an adult CAP. Brings cooking techniques, speed in service and experience of large banquets. Wants to learn traditional charcuterie in a shop with a strong catering activity.

Tips

  • List the products you make on your own, from pâté en croûte to boudin.
  • Separate production, counter and catering tasks, since owners look for all three.
  • Mention any competitions you entered, such as regional or national pâté en croûte contests, if you did.
  • Show your hygiene habits: cooking and cooling records, allergens, labelling.
  • Specify your availability for weekends, holidays and events.

Mistakes to avoid

  • Writing 'charcuterie production' without naming products.
  • Forgetting the catering side of the job.
  • Leaving out your apprenticeship workshop.
  • Using only English product names when applying in France.

Working as a deli butcher and caterer in France

Search for charcutier-traiteur or charcutière-traiteuse, charcutier, traiteur, boucher-charcutier-traiteur, or employé rayon traiteur in supermarkets. Employees do not need a diploma by law, but the usual French qualifications are the CAP Charcutier-traiteur, the BP Charcutier-traiteur, the Bac pro Boucher charcutier traiteur and the Brevet de maîtrise. Opening your own shop requires a recognised qualification or proven experience. Food hygiene rules apply strictly: cooking and cooling records, allergen labelling and traceability. Work starts early, Saturdays are worked, and the Christmas and New Year period is the busiest of the year.

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Frequently asked questions

What is the difference between a butcher and a charcutier-traiteur?

The butcher cuts and sells fresh meat. The charcutier-traiteur transforms meat, mainly pork, into cooked and cured products such as terrines, ham and sausages, and prepares dishes and catering. Many French shops combine both trades, which is why boucher-charcutier-traiteur is a common title.

Do I need French diplomas?

Employees are recruited mainly on skills, often after a trial day. A French CAP or BP reassures employers, and opening your own shop requires a recognised qualification or experience. Describe a foreign diploma by content and give examples of products you master.

How do I show catering experience?

Give the types of events, the size range of orders using placeholders, and your role: menu design, production, delivery or on-site service. Owners want to know if you can take an order from a customer and deliver it without supervision.

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