Dear Human Resources Director,

The past few years I have been busy acquiring the knowledge necessaryto be a productive employee in a fast-paced, networked environment much likethe one you have. I am confident that I possess all of the qualities that yourequire of your employees. Among these attributes would be; punctuality,dependability, and the ability to work with minimal supervision.I would appreciate being considered as a potential interview candidatefor the position that you currently have available.

I would also like to point out some of my personal strengths that are relevant to your business:

• Computer Networking Topologies, Media Types, and Connectivity Devices
• Installing, Maintaining and Troubleshooting Network Hardware.
• Cisco Router Configurations, Terminology and Syntax
• Exceptional HTML, JavaScript, and Cascading Style Sheet(CSS)skills
• CompTIA A+, Network+, and Security+ Certified
• College of the Redwoods Networking Certificate.

I have always taken great pride in my work, regardless of the job at hand. Quality of my output productand job safety are always top priorities. My work history will show that I am a dependable employee who is accustomed to long-term employment positions. Past employers have recognized my ability to handle positions of responsibilityand commonly take advantage of this fact by rapidly moving me into positions requiring this attribute.I believe that my knowledge, together with my work ethic, makes me a good bet when investing your time and money into a new employee.

I look forward to hearing from you at your earliest convenience. I can be reached at (707) 733-5358. I also check my email daily. I am very anxious to begin my new career.

Thank you for your consideration.

Garry Manich

Dear Human Resources Director,

Working at Fluhrer’s “Big Loaf” Bakery for 13 years, 10 of which as Head Baker, gives me an ample amount of experience in a large-scale baking environment. The oven that I ran could hold over 1000 loaves of bread or many thousand hamburger/hot dog buns. The morning bun runwould require a bake times anywhere from nine minutes bake for a regular bun and up to a 16 minute bake for Sour Rolls and Crunch Top Rolls.

With the variety of products and the differing bake times, getting the correct bake on each item while keeping up with fast pace, was very challenging. Making the transition from buns to bread was always the busiest part of the day and always required a unique plan of attack to successfully get through this critical bottleneck time of day.Some of the tasks that were always involved included; keeping a close eye on the proof box, loading the oven, adjusting bake times, as well as changing the temperature in one or more of the five temperature zones.

I would also like to point out some of my personal strengths that are relevant to your business:

• American Institute of Baking (AIB) Correspondence Course Certificate
• Many years of dough mixing experience with Sourdough and Ferndale Farms Varieties
• Mixing techniques including a “Sponge/Dough” mix and building sour “baby”
• Thirteen years experience in large bakery environment.
• Several computer related certifications

The last several hours of each day at Fluhrer’s “Big Loaf” Bakery were spent mixing dough.Relieving the regular mixer operator at the end of his day, I would finish the mixing schedule before completing my shift. Vacation times on the “Mixing Deck” required my full day being spent mixing dough until normal personnel returned.

I would prefer to find employment in the Humboldt County area as I have lived here for myentire life and am hopeful that I can remain. I am confident that I would be a valuable addition to your bakery team, and an interview for employment would be of great interest to me.My phone number is (707) 733-5358, and I check my email daily. I look forward to hearing from you soon.

Thank you for your consideration.

Garry Manich