'Working here is not only about volume. It's also about planning, organisation and attention to detail'

Jane Lapus heads the Chinese catering at the Hong Kong Jockey Club. She worked for the Convention and Exhibition Centre before joining the club three years ago.

A racecourse is not the first place one would expect to find a food expert - what brings you here? I wanted a challenge. I was used to very big-scale catering at the HKCEC. Working here is not only about volume. It's also about planning, organisation and attention to detail. Even though it's big volume, we don't look at it as a big production. I work with a dedicated team and we always try to exceed expectations.

What are the biggest challenges you face on International Race Day? Even though we are providing a large volume of food, I need to ensure there is consistent quality in its presentation, variety and selection. Chinese food is served course by course and one dish at a time.

Sometimes people will leave the boxes to go to the parade ring to look at the horses and, because they could be half way though the meal, by the time they come back all the food will be cold. Our staff will go back and ask what they can do to help, like reheating the food.

How do you unwind after the excitement? I talk to my staff all the time to see how things are going. Joking is a good way to relieve tension because people are very tired. It's not just a long day, but a long series of events.