Cameron Mccrossan
Dumbarton
Summary
Accomplished culinary professional with extensive expertise in bread baking, pastry making, and tempering chocolate. Demonstrates strong communication skills and resilience under stress, ensuring efficient multitasking and quality control in high-pressure environments. Proficient in the use of commercial ovens and baking equipment, with a solid understanding of food hygiene standards and allergen awareness strategies. Committed to maintaining excellence in food storage and handling kitchen operations, with a focus on opening and closing duties. Aspires to further enhance culinary skills while contributing to innovative baking solutions.
Overview
7
7
years of professional experience
Work history
Chef de partie
Mar hall
Bishopton , Scotland
2025.05 - Current
- Rapidly mastered each section and new menus as chef de partie post-refurbishment at Mar Hall.
- Participated in Craft Guild of Chefs Graduate Awards soon after to demonstrate culinary expertise.
- Assumed responsibility for maintaining high standards in food preparation and presentation.
- Orchestrated activities across various sections such as dinner service, afternoon tea, amenities, prep, and banqueting post-acclimatisation to new kitchen.
- Soon after initiating training and enhancing skills of new apprentice and aligning kitchen team with pastry standards
Pastry Chef de Partie
Cameron house
Balloch, Scotland
2023.02 - 2025.05
- Progressed from pastry chef apprentice to CDP at Cameron House. Acquired advanced pastry skills through collaboration with pastry team. Demonstrated rapid skill development following departure from bakery.
- Implemented strict hygiene and food safety standards in the pastry section, surpassing regulatory requirements.
- Adapted recipes for special dietary requirements, including gluten-free and vegan options, accommodating all guests.
- Fostered a culture of teamwork and passion for pastry arts within the kitchen, leading by example and motivating staff.
- Trained junior pastry chefs and kitchen staff in advanced pastry techniques and the importance of attention to detail.
- Created bespoke chocolate decorations and designs for specialised pastry products.
Bakery Worker
Gingerbread man
Helensburgh , Scotland
2019.07 - 2022.12
- Began hospitality career at 15 with the Gingerbread Man in Helensburgh. Progressed to full-time apprenticeship post-school, honing bread and pastry skills. Completed apprenticeship, continuing for an additional year to advance proficiency. Gained expertise in weighing, shaping, proving, and baking bread. Specialised in pastry lamination techniques. Improved skill set through committed practice and hands-on experience.
- Executed customer service functions and managed coffee machine operations in bakery while fulfilling daily orders and upholding cleanliness standards.
Education
SCQF level 5 - Practical cookery
SQA
Dumbarton 08.2020
SCQF level 7 professional cookery - Pastry
Modern apprenticeship
Dumbarton09.2023
SCQF level 6 food and drink operations - Bakery skills
Modern apprenticeship
Dumbarton 08.2022
Graduate award - Pastry
Craft guild of chefs
08.2025
Skills
- Knowledge of baking equipment
- Bread baking
- Strong communication
- Food storage knowledge
- Resilience under stress
- Opening and closing duties
- Food hygiene standards
- Efficient multitasking
- Handling kitchen
- Tempering chocolate
- Quality control focus
- Use of commercial ovens
- Weights and measures
- Pastry making
- Implemented allergen awareness strategies effectively
Timeline
Chef de partie
Mar hall
2025.05 - Current
Pastry Chef de Partie
Cameron house
2023.02 - 2025.05
Bakery Worker
Gingerbread man
2019.07 - 2022.12
SCQF level 5 - Practical cookery
SQA
SCQF level 7 professional cookery - Pastry
Modern apprenticeship
SCQF level 6 food and drink operations - Bakery skills
Modern apprenticeship
Graduate award - Pastry
Craft guild of chefs