IMKE BEKKER

• Working on a collaboration and collaborating logistics for events, ensuring seamless execution of Cake Decorating Retreats
• Developed detailed event plans aligning with client objectives and budget constraints.
• Hosting and organizing offsite birthday parties and corporate team building events

• Led daily hands-on cooking classes, developed recipes and lesson plans, and managed all aspects of culinary studio operations—including staff and volunteer training, scheduling, inventory, and events—while ensuring compliance with health standards and delivering an engaging learning experience.
• aSummer Camp Coordinator. Designed and developed the annual summer camp program. Oversaw up to 30 kids per day over an 8 week period.

Notable Achievements:

• Design, plan and execute a pop-up cocktail bar: Ginger’s Cocktail Bar. I was part of the recruitment committee, conducting interviews and training. I ensured the smooth functioning of the floor operations between the two businesses. Researched and liaised with vendors and suppliers to ensure punctual delivery of goods and services.
• During events at Le Dolci, I liaised directly with clients, adapting classes in real time to suit different skill levels and ensuring everyone left feeling valued, included, and inspired.

• Supported UX projects for high-profile clients, using Figma tools to develop user flows and helping take concepts from idea to execution.

• Led culinary classes with clear learning outcomes, mentored aspiring chefs, and managed externships for 50+ students. Developed recipes and content for brands like Le Creuset, supported social media, and coordinated large-scale events for up to 300 guests. Assisted with content creation and social media.

Notable Achievements:

• Developed and implemented comprehensive curriculum for diverse culinary techniques and cuisines.
• I mentored students during their externships and offered additional support to those who struggled with confidence or time management. Seeing them grow into competent professionals affirmed my belief in coaching through encouragement, not pressure.
• Noticing students were overworked with too much on their plate, I worked on condensing parts of the curriculum into small bite size pieces where they were still gaining the knowledge but in a more efficient way.

• Led a 10-person team in a high-volume, health-conscious kitchen, ensuring food safety, optimizing workflows, and training staff. Collaborated on operations and developed new products while keeping to the budget.

Notable Achievements:

• Supervised kitchen staff to ensure operational efficiency and adherence to safety standards.
• Developed a plant-based burger patty that is now sold across South Africa.

• Key member of the launch team for a fine dining concept with La Colombe Group; collaborated on sauce menu design, supported kitchen operations, recipe development, and staff onboarding during pre-launch and opening phases.
• Collaborated with kitchen staff to ensure timely and efficient service delivery.

Notable Achievements:

• In a high-pressure fine-dining kitchen, I was frequently moved between pastry and hot sections during busy services. My ability to stay calm and focused under pressure earned me trust from senior chefs and led to mentoring junior team members.

• Provided executive support with scheduling and coordination, managed office logistics and vendor relations, handled confidential correspondence, and maintained strong internal and external relationships to ensure smooth operations for high-net-worth client services.
• Coordinated office operations, enhancing workflow efficiency and productivity across departments.

Notable Achievements:

• Supervised the successful execution of a multi-day corporate event held at a wine farm with over one hundred participants. Liaised with all stakeholders to ensure the successful running of the event.