Cloud Restaurant Group (CRG) is a Singapore-based F&B group building a portfolio of distinctive, chef-led concepts that each occupy a different part of the dining spectrum — from neighbourhood café to Michelin-pedigree private dining. The group is in an active growth phase, with its flagship concept Cloudfields already established and three new brands launching in Q*************.

Purpose of Role

The Procurement Executive is responsible for ensuring the timely, cost-effective, and quality-compliant sourcing of food ingredients, beverages, consumables, OEM products, and equipment across CRG’s restaurant brands. Working closely with the culinary and operations teams, this role underpins both day-to-day operational continuity and longer-term menu innovation — from maintaining an accurate food costing file to onboarding suppliers that meet CRG’s quality and compliance standards.

This is a hands-on, end-to-end procurement role suited to a detail-oriented individual who can operate independently, build strong supplier relationships, and contribute meaningfully to CRG’s F&B product development pipeline. Given the calibre of culinary talent across the portfolio, the Procurement Executive must be capable of sourcing to a high standard — understanding not just cost, but quality, provenance, and the role each ingredient plays in the overall dining experience.

Key Responsibilities

1.Supplier & Vendor Management

–    Identify, evaluate, and onboard suppliers for food ingredients, beverages, consumables, packaging, and OEM products across all active CRG brands.

–    Source OEM and branded items (e.g., custom packaging, specialty kitchen tools etc) aligned with each brand’s identity and operational requirements.

–    Maintain and update the approved vendor list; conduct periodic supplier performance reviews covering quality, delivery reliability, pricing, and compliance.

–    Ensure all suppliers meet Singapore food safety, hygiene, and SFA regulatory requirements; obtain and file relevant supplier certifications.

2.Procurement Operations

–    Raise and manage purchase orders (POs) in line with demand forecasts provided by kitchen and operations teams.

–    Monitor par levels and stock positions across all brands; coordinate with kitchen leads to anticipate shortfalls and avoid over-ordering.

–    Track inbound deliveries and resolve discrepancies in quantity, quality, pricing, or documentation promptly.

–    Manage procurement calendar to account for lead times, seasonal supply fluctuations, and new menu rollouts.

3.Culinary Collaboration & R&D Support

–    Work closely with the culinary teams across brands to source new and specialty ingredients, artisanal products, and OEM items required for menu R&D.

–    Coordinate supplier sample requests and manage the sample evaluation process in collaboration with chefs, including feedback, reorder logistics, and documentation.

–    Ensure the procurement pipeline supports the culinary innovation calendar — proactively flagging availability issues or cost impacts before menu decisions are finalised.

4. Food Costing & Menu Development Support

–    Maintain and update the Main Food Costing File for all menu items across all brands, including ingredient costs, yields, portion sizes, and food cost percentages.

–    Collaborate with the culinary and management teams to ensure menu pricing is anchored in accurate, current cost data.

–    Update costing files promptly when supplier pricing changes; flag material cost variances and recommend procurement or recipe adjustments.

–    Ensure costing documentation is audit-ready and accessible for management and financial review.

5. Cost Control & Budget Compliance

–    Benchmark prices across multiple suppliers and negotiate contracts and pricing terms to optimise cost savings without compromising quality.

–    Ensure all procurement activities are within approved budgets; escalate exceptions to the Operations Manager or CEO.

–    Track monthly spend by category and brand; identify cost-saving opportunities and report variances versus budget.

6.Quality Assurance

–    Conduct or coordinate quality checks on deliveries — verifying freshness, expiry dates, packaging integrity, and conformance to spec.

–    Work with kitchen teams to define and document ingredient quality standards for each brand.

–    Implement corrective actions for non-conforming deliveries; maintain records of complaints and resolutions.

7.Compliance & Documentation

–    Maintain a complete and organised procurement records system: POs, invoices, delivery orders, supplier agreements, and certifications.

–    Ensure procurement practices comply with SFA regulations and CRG’s internal financial controls.

–    Support food safety audit readiness (HACCP compliance, traceability records, supplier documentation).

–    Prepare monthly procurement reports covering spend analysis, supplier performance, price variances, and procurement pipeline.

Requirements

Experience& Qualifications

–    Minimum 2–4 years of procurement, purchasing, or supply chain experience, preferably in F&B, hospitality, or food manufacturing.

–    Diploma or degree in Supply Chain Management, Business, Hospitality, or a related discipline preferred; equivalent practical experience considered.

–    Prior exposure to food costing, recipe costing, or kitchen operations is a strong advantage.

–    Experience working with a multi-brand or multi-outlet F&B operator is a plus.

Skills& Competencies

–    Strong negotiation and supplier relationship management skills.

–    Proficient in Microsoft Excel or Google Sheets — comfortable building and maintaining costing files and procurement trackers.

–    Detail-oriented with strong organisational skills; able to manage multiple SKUs, brands, and delivery schedules simultaneously.

–    Good understanding of Singapore food safety regulations (SFA, HACCP).

–    Effective communicator —able to work across culinary, operations, and management stakeholders.

–    Self-starter who can operate independently in a lean team environment.

Personal Attributes

–    Genuine interest in food and F&B — curiosity about ingredients, suppliers, and food culture is valued in a group where culinary craft is central to the brand.

–    Resourceful and proactive; comfortable with the pace and ambiguity of a growing multi-brand restaurant group.

–    High integrity in vendor dealings and financial documentation.