Location: Gurgaon / Delhi Duration: 30 days fixed (extendable up to 60 days) Stipend: ₹8000 -12000 per month (depending on interest & experience) Future Potential: Full-time role if project scales successfully About Silk Moon 絲月 We are building India’s first Hong Kong–style dessert brand , inspired by iconic dessert cafés like Honeymoon Dessert and Lucky Dessert. Our goal is to introduce authentic Hong Kong tong sui (hot & cold dessert soups, sago puddings, jelly bowls, etc.) to Indian customers in a modern, Instagram-friendly way. The vision: a premium dessert experience that bridges Hong Kong tradition with Indian taste sensibilities, starting with delivery kits and pop-ups in Delhi NCR. Internship Goal As a Culinary Intern (Dessert R&D) , you will work directly with the founder to: 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
Location: Gurgaon / Delhi Duration: 30 days fixed (extendable up to 60 days) Stipend: ?8000 -12000 per month (depending on interest & experience) Future Potential: Full-time role if project scales successfully About Silk Moon ?? We are building India's first Hong Kongstyle dessert brand , inspired by iconic dessert cafs like Honeymoon Dessert and Lucky Dessert. Our goal is to introduce authentic Hong Kong tong sui (hot & cold dessert soups, sago puddings, jelly bowls, etc.) to Indian customers in a modern, Instagram-friendly way. The vision: a premium dessert experience that bridges Hong Kong tradition with Indian taste sensibilities, starting with delivery kits and pop-ups in Delhi NCR. Internship Goal As a Culinary Intern (Dessert R&D) , you will work directly with the founder to: Curate and finalize an 810 item dessert menu that is: Delivery-friendly (100200 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 Kongstyle 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 Kongstyle 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 cafs . 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 ??. How to Apply: Send your CV / short intro (and Instagram food handle or portfolio if available) to: [HIDDEN TEXT] | WhatsApp: +91 9971522777