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 Q3 2026.

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.