Senior Dessert Chef Consultant

Short-Term Consultant Opportunity – Senior Dessert Chef (Hong Kong-Style Desserts)

Silk Moon 絲月 | Hong Kong Dessert Startup | Premium Culinary Concept

Duration:

Fees:

About Silk Moon 絲月

India’s first premium Hong Kong–style dessert brand

authentic tong sui, sago puddings, sesame soups, taro, grass jelly bowls and mango creations

delivery kits and pop-ups in Delhi NCR

The Role: Senior Dessert Chef / Culinary Consultant

experienced senior dessert chef or pastry consultant

short-term, high-impact consulting engagement

Key Deliverables

Pastry & Dessert R&D Chef

• Curate & Finalize Menu

  – Develop an

  8–10 item signature menu

  of Hong Kong–style desserts, customized for Indian tastes and delivery formats. 

• Recipe Development & Adaptation

  – Balance authenticity with innovation; create desserts that are

  tasty, scalable, storage-friendly, and visually stunning

  . 

• Packaging & Plating Design

  – Standardize serving sizes (100–200 ml cups), ensure

  delivery stability (60–90 mins)

  , and optimize for

  Instagram-ready presentation

  . 

• Ingredient & Packaging Sourcing

  – Map and recommend

  premium suppliers in Delhi NCR

  for desserts, toppings, and high-quality packaging (including import alternatives). 

• Kitchen Setup & Operational Blueprint

  – Establish a

  home-kitchen model

  capable of producing

  50–100 orders/day

  with consistency. Deliver an equipment list, workflow design, and mise en place system. 

• Staff Training & SOPs

  – Train a

  small team (2–4 staff)

  on recipe execution, hygiene standards, packaging efficiency, and order fulfillment. Develop

  clear SOPs

  for daily operations. 

• Recipe Documentation

  – Standardize recipe cards, yield/costing sheets, and storage/shelf-life guidance for both

  home-kitchen and professional kitchens

  . 

Ideal Candidate Profile

culinary professional

• Senior

  Pastry Chef / Dessert Chef / R&D Chef / Culinary Consultant

  with proven experience in

  menu creation and recipe innovation

  . 
• Strong expertise in

  dessert R&D, plating aesthetics, and flavour-texture balance

  . 
• Familiarity with

  Asian / Hong Kong desserts

  (or openness to research and adapt). 
• Experience setting up or working in

  cloud kitchens, premium dessert brands, or high-volume patisserie operations

  . 
• Knowledge of

  ingredient sourcing, supply chain, and packaging vendors

  in Delhi NCR. 
• Ability to

  train and mentor junior kitchen staff

  , establish

  operational SOPs

  , and ensure

  efficiency under high volumes

  . 
• Bonus if you have: 
• Exposure to

  East Asian culinary concepts

  . 
• Hands-on experience in

  modern plating & Instagram-first presentation

  . 
• Background in

  premium patisserie or global dessert brands

  . 

Engagement Details

• Duration

  : 30 days (extendable to 60 days). 

• Location

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

• Commitment

  : Flexible hours, but

  hands-on presence is essential

  during trials and training. 

• Fee

  : Market-competitive, depending on seniority & scope. 

• Future Potential

  : As Silk Moon grows into pop-ups and retail, this role may evolve into a 

• long-term R&D Head Chef / Culinary Director position

  . 

Why Join Silk Moon?

• Work on a

  first-of-its-kind dessert concept in India

  . 
• Be the

  creative force

  behind a unique

  Asian dessert menu

  . 
• Shape the

  launch strategy

  of a new premium F&B category. 
• Collaborate with a team blending

  strategy, culinary storytelling, and food entrepreneurship

  . 
• Your recipes will directly define what customers experience in our

  first launch kits and pop-ups

  . 

Founding Team

• 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. 

• 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

CV / portfolio / Instagram handle