Pastry Chef
Current
Jul 2024 - Present
AeroLeads people directory · profile
Fiona Boyd Email & Phone Number
Pastry Chef
at
Pentland Plants
LinkedIn matched
✓ Verified August 2026
3 data sources
Profile completeness 100%
Current company
Role
Pastry Chef
Location
Edinburgh, Scotland, United Kingdom
Company size
Who is Fiona Boyd? Overview
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Quick answer
Fiona Boyd is listed as Pastry Chef at Pentland Plants, a with 4 employees, based in Edinburgh, Scotland, United Kingdom. AeroLeads shows a matched LinkedIn profile for Fiona Boyd.
Fiona Boyd previously worked as Nursery Chef at Bright Horizons Uk and Early years chef at Bright Horizons Uk. Fiona Boyd holds Patisserie And Chocolate, Food And Food Management, Pass from Edinburgh College.
Company email context
Email format at Pentland Plants
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Pentland Plants
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Profile bio
About Fiona Boyd
Experienced Baker with a demonstrated history of working in the hospitality industry. Skilled in Catering, Food & Beverage, Cooking, Sanitation, and Food Quality. Strong operations professional with a NVQ focused in Catering from Telford College.
Listed skills include Food, Food Safety, Food Industry, Haccp, and 12 others.
Current workplace
Fiona Boyd's current company
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Pentland Plants
14 roles
Fiona Boyd work experience
A career timeline built from the work history available for this profile.
Nursery Chef
Feb 2023 - Jul 2024
Early Years Chef
preparing and cooking meals for babies to preschool aged children. Allowing for medical allergies and parental preferences.
Jan 2023 - Jun 2024
Baker
Freelancer
I provide buffets and/or specially made cakes for a multitude of occasions such as formal/informal functions, weddings and bithdays, etc. I offer a variety of decorus or novelity cakes upon request.Waiting staff is not provided.
Jan 1998 - Jul 2024
Sous Chef
Strathmore Inns
Jun 2021 - Apr 2024
Breakfast Chef/Baker
Dec 2018 - Jun 2021
Chef
Ecosse Inns
Mar 2018 - Dec 2018
Sous Chef
Nov 2017 - Mar 2018
Head Chef
May 2017 - Sep 2017
Sous Chef
Nov 2016 - May 2017
Kitchen Manager And Baker
The Cup Tea Lounge
Baking of sweet treats such as scones and cupcakes. Breakfasts and light lunches.Amazing afternoon teas.
Sep 2016 - Nov 2016
Pastry Chef
The Rutland Hotel
The making, preparing and serving all desserts.Make fresh bread, burger buns, hot dog rolls and cob rolls. As well as ice creams and sorbets.
Jun 2014 - Sep 2016
Chef De Partie
G1
Aug 2013 - Jun 2014
Chef And Baker
I am the kitchen Supervisor and direct a team of three.My kitchen duties cover making a wide variety of cakes, pastries and lunch foods such as pies, baked potatoes, soup etc. from scratch.I am also responsible for the kitchen and resulting paperwork, covering cleanliness, temperture documentation and deliveries and order forms.
Jun 2010 - Aug 2013
2 education records
Fiona Boyd education
Patisserie And Chocolate, Food And Food Management, Pass
Nvq, Catering
Telford College
FAQ
Frequently asked questions about Fiona Boyd
Quick answers generated from the profile data available on this page.
What company does Fiona Boyd work for?
Fiona Boyd works for Pentland Plants.
What is Fiona Boyd's role at Pentland Plants?
Fiona Boyd is listed as Pastry Chef at Pentland Plants.
Where is Fiona Boyd based?
Fiona Boyd is based in Edinburgh, Scotland, United Kingdom while working with Pentland Plants.
What companies has Fiona Boyd worked for?
Fiona Boyd has worked for Pentland Plants, Bright Horizons Uk, Freelancer, Strathmore Inns, and Doubletree By Hilton.
Who are Fiona Boyd's colleagues at Pentland Plants?
Fiona Boyd's colleagues at Pentland Plants include Fenella Crichton.
How can I contact Fiona Boyd?
You can use AeroLeads to view verified contact signals for Fiona Boyd at Pentland Plants, including work email, phone, and LinkedIn data when available.
What schools did Fiona Boyd attend?
Fiona Boyd holds Patisserie And Chocolate, Food And Food Management, Pass from Edinburgh College.
What skills is Fiona Boyd known for?
Fiona Boyd is listed with skills including Food, Food Safety, Food Industry, Haccp, Culinary Skills, Recipes, Food Service, and Cuisine.
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