'We start preparing the track three to four weeks before the event. This includes narrowing the track to allow the turf to recover and be repaired. We also de-compact the track to ensure it is in the right condition, test the soil for nutrition and spray it with liquid iron to get the colour a lush green'

Pako Ip, manager, tracks

'It gets challenging but fun around the time of the International Races. We take care of transport arrangements for the horses. Something unexpected always happens, so you have to think on your feet. And because we are working with shipping firms in Europe and the US, there are a few late nights too'

K.L. Cheng, deputy racing secretary

'My main responsibility is to grow plants and flowers. For the International Races we have to prepare more than 2,000 potted plants and another 2,000 flower arrangements'

Kent Tong, landscape and horticulture supervisor

'Preparations for the International Races start the day after the previous one ends. It's a year-round job, working with overseas owners and trainers to bring the best horses from around the world over here, and overseeing all aspects of the event to make sure our guests leave Hong Kong with good memories'

Mark Player, manager, International Races, sales and development

RACING OPERATIONS

'My lab handles doping control for both horses and jockeys. When the International Races come around, timing is extremely important as overseas horses have to be tested before they can race and after a race. Until our tests results come through, foreign horses cannot leave Hong Kong with their prize money'

Emmie Ho, racing chemist (investigation)

AV SERVICES

'I am responsible for the video systems that feed images around the racecourse and keep people informed. I also operate the photo-finish system, which can separate the winner from the runner-up by up to 1/1000th of a second'

Kenneth Keung, senior audio-visual producer

CATERING

'Our restaurants start preparing eight weeks before the event, planning menus, tasting and alerting suppliers. This year we are handling in the region of 6,000 covers'

Bruno Burg, executive chef, western kitchen

'I work on the front line, co-ordinating the operations

of the restaurant staff. On a normal race day we deploy 600 staff, but for the International Races we need an extra 100 pair of hands to make sure the guests are well taken care of'

Chapy Tsai, restaurant manager

CATHAY PACIFIC

'We're mainly responsible for preparing documentation for the import and export of the horses for the races'

Ricky Cheng, cargo duty officer, services support, Cathay Pacific

RACECOURSE

'I am responsible for the security of the whole racecourse, overseeing crowd control and making sure the anti-doping procedures are secure. On the day of the International Races I start work at 8am and finish at 9pm. It's the busiest day of the year'

Edmund Shek, security operations manager, Sha Tin