Charles Gravina - Senior Support Worker, Residential Serviceswebsite pic-01-01-01.jpg

How long have you been working at Aġenzija Sapport and what does your role involve? 
I have been working at Aġenzija Sapport for the last 18 years. My role started as a Support Worker, which involved helping service users including those with challenging behaviour.

Today, as a Senior Support Worker, my role also includes other duties, such as delivering training to new staff and integrating them within the team, and most importantly advocacy, building trust and empowering service users.

Describe either your most satisfying moment or your biggest challenge in your career. 
I had worked for several years with service users with severe autism and challenging behaviour prior to my role at Aġenzija Sapport. Initially my biggest challenge and interest was to integrate these individuals into the community. My greatest satisfaction is seeing these individuals settled and living independently in residential settings, and witnessing the improvement in their quality of life from such changes.​

What is your favourite food?
I love all food in general but my favourite is Mediterranean food, which I find very satisfying. Having said that, I also love sweets like cakes and pastries since I enjoy baking them myself.

If you could be anywhere right now, locally or abroad, where would it be?
I would definitely love to be in Taormina in Sicily. I love this Sicilian old town that is full of character and has many places of interests including theatres, churches, historical castles and shops.

Mention 1 thing from your bucket list.
Bungee jumping 🙂 that is definitely on my bucket list!

If you could be any character from film or TV, who would you be, and why?
I would be Superman as I would be able to be in most places in a split of a second to help others. 

List 3 hashtags that best describe your personality.
#outgoing #cheerful #helpful

What is your secret talent?
That happens in the kitchen for me. My secret talent is cooking meals without using the recipe and improvising with the ingredients I have available at the time.​


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