Dessert Culinary Intern

Location:

Duration:

Stipend:

Future Potential:

AboutSilk Moon 絲月

India’s first Hong Kong–style dessert brand

premium dessert experience

Internship Goal

Culinary Intern (Dessert R&D)

• Curate and finalize an

  8–10 item dessert menu

  that is:
• Delivery-friendly (100–200 ml cups, stable for 60-90 min transport).
• Operationally simple (replicable in small kitchen setup).
• Aesthetically premium & Instagram-ready.
• Adapt authentic Hong Kong dessert recipes for

  Indian tastebuds & sourcing realities

  .
• Develop recipes that balance

  flavour, texture, visual appeal, and feasibility

  .

Key Responsibilities

• Research and trial Hong Kong–style desserts (sago, sesame soup, taro, jelly, puddings, sticky rice, etc.).
• Conduct

  taste-testing and analysis

  to adapt recipes for Delhi/Gurgaon customers.
• Document standardized recipes (both home-style & professional kitchen versions).
• Work with limited home-kitchen resources to test practicality.
• Explore and suggest

  premium ingredient sourcing options

  (Delhi/Gurgaon markets, import alternatives).
• Present menu items attractively for

  social media & delivery packaging testing

  .

Skills & Qualities We’re Looking For

• Strong

  interest in dessert making

  and experimentation.
• Good palate and ability to analyse flavour, texture, and presentation.
• Understanding of

  food operations and efficiency

  .
• Knowledge of ingredient sourcing in Delhi NCR.
• Bonus points if you:
• Have tried Hong Kong–style desserts.
• Have travelled to Hong Kong / East Asia.
• Have exposure to global dessert concepts.

Internship Details

• Duration:

  30 days (with possibility to extend to 60 days based on progress).

• Location:

  Gurgaon (home kitchen setup; accessible from Delhi & Gurgaon).

• Work Hours:

  Flexible, but requires hands-on presence for trials.

• Stipend:

  ₹8000 - 12000.

• Future Potential:

  If the project grows into operations/pop-ups, potential to transition into a

  full-time R&D or Senior Chef role

  .

Why Join Us?

• Opportunity to be part of a

  first-of-its-kind dessert concept in India

  .
• Learn the

  end-to-end process of food entrepreneurship

  — from recipe development to market testing.
• Creative freedom to shape a menu that could define a new category in India.
• Your work will directly impact

  what customers taste in the first launch kits/pop-ups

  .

Founding Team

Anmol Jain

• 15+ years of consulting experience across industries (financial services, F&B, fintech, retail) across Asia, Europe, and India.
• Formerly advised Fortune 500 corporations, global banks, and high-growth startups on

  strategy, transformation, and execution

  .
• Lived in

  Hong Kong for over 12 years

  , where he experienced firsthand the

  dessert culture of Honeymoon Dessert, Lucky Dessert, and other iconic cafés

  .
• Brings a unique mix of

  strategic business expertise and cultural immersion

  in Hong Kong food trends, now translating this into the Indian context.

Shruti Taneja

• Founder at

  Nivaala

  , a storytelling and technology company working on documenting hyper regional recipes
• Experienced in

  culinary collaborations and premium food storytelling

  .
• Supports

  brand positioning, menu curation aesthetics, and creative partnerships

  for Silk Moon 絲月.

How to Apply:

Send your CV / short intro (and Instagram food handle or portfolio if available) to:

anmol.jain10@gmail.com |  WhatsApp: +91 9971522777