A chef base is shorter than a standard undercounter, often around 600 to 700 mm high, so that a countertop griddle, grill or salamander placed on it ends up at a comfortable cooking height. Its top is built to carry the weight of the appliance, and the drawers below hold the raw proteins and components that go straight onto that appliance.
Drawers are the norm rather than doors because a cook standing at a hot griddle can pull a drawer open without stepping back, and drawers hold GN pans that lift straight out. The cabinet must cope with heat radiating from above as well as hot kitchen air around it, so insulation, door gaskets and the refrigeration system are sized for a harsher job than an ordinary undercounter.
A burger chain outlet is the classic example. Patties sit in the chef base drawers right under the flat-top, buns and sauces nearby, and the cook works a full rush without leaving the station.